Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and cubed
- 2 carrots, peeled and sliced
- 1 red bell pepper, seeded and sliced
- 1 zucchini, sliced
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the cumin, coriander, turmeric, paprika, garam masala, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.
4. Add the diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
5. Add the sweet potato, carrots, and red bell pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
6. Add the zucchini and frozen peas. Cook for another 5-10 minutes, or until the zucchini is tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 24g
Protein: 4g
Fiber: 6g
Sodium: 350mg
Substitutions for ingredients:
- Can use chicken or beef broth instead of vegetable broth
- Can use any vegetables of choice, such as cauliflower, broccoli, or green beans
- Can use fresh tomatoes instead of canned
Variations:
- Add cooked chickpeas or lentils for extra protein
- Add a dollop of Greek yogurt or sour cream on top for creaminess
- Add a squeeze of lime juice for acidity
Tips and tricks:
- Cut vegetables into similar sizes for even cooking
- Toasting the spices before adding them to the pot enhances their flavor
- Adjust the amount of cayenne pepper to personal preference for spiciness
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a side of naan bread or rice.
Garnishes:
Fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
Serve with a side of basmati rice or naan bread.
Suggested side dishes:
Cucumber salad or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure all vegetables are thoroughly washed before using.
Food history:
Curry is a dish that originated in India and has since spread throughout the world, with each region having its own unique variation.
Flavor profiles:
This curry has a warm and spicy flavor, with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve with a side of naan bread or rice for a complete meal.
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