Ingredients with Measurements:
- 1 pound of Portia tree leaves
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- 1 cup of water
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Rinse the Portia tree leaves and remove any stems or tough parts. Chop the leaves into small pieces and set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and grated ginger to the pot and cook for another minute.
4. Add the curry powder, cumin, coriander, turmeric, and salt to the pot and stir well to combine.
5. Pour in the can of coconut milk and 1 cup of water. Stir well to combine and bring the mixture to a simmer.
6. Add the chopped Portia tree leaves to the pot and stir well to combine.
7. Cover the pot and let the curry simmer for 20-25 minutes, stirring occasionally, until the Portia tree leaves are tender.
8. Remove the pot from the heat and let it cool for a few minutes.
9. Using a blender or food processor, puree the curry until smooth.
10. Return the pureed curry to the pot and heat it over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and simmering, low heat for warming through.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 14g
Carbohydrates: 12g
Protein: 3g
Fiber: 4g
Substitutions for ingredients:
- Spinach or kale can be used instead of Portia tree leaves.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Curry paste can be used instead of curry powder.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use chicken or shrimp instead of Portia tree leaves for a non-vegetarian version.
- Add a squeeze of lime juice or a dollop of yogurt on top of the curry for extra tanginess.
Tips and tricks:
- Be sure to rinse the Portia tree leaves well to remove any dirt or debris.
- If the curry is too thick, add more water or coconut milk to thin it out.
- Adjust the amount of curry powder and spices to your liking.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the curry in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, lime wedges, or a dollop of yogurt.
Pairings:
Serve the curry with rice or naan bread.
Suggested side dishes:
A side salad or roasted vegetables would pair well with this curry.
Troubleshooting advice:
If the curry is too thin, let it simmer uncovered for a few minutes to thicken it up. If it's too thick, add more water or coconut milk.
Food safety advice:
Be sure to cook the curry to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Portia tree leaves are a popular ingredient in Indian cuisine, particularly in the southern regions of the country.
Flavor profiles:
This curry has a rich and creamy coconut milk base with warm and spicy notes from the curry powder and spices.
Serving suggestions:
Serve the curry as a main dish with rice or as a side dish with other Indian dishes.
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