Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and cubed
- 2 cups of purple amaranth leaves, washed and chopped
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of curry powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 can of coconut milk
- 2 tablespoons of vegetable oil
- 2 cups of water
- 1 tablespoon of lime juice
- Fresh cilantro, chopped (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 chopped onion and sauté until translucent.
2. Add the minced garlic and ginger to the pot and sauté for another minute.
3. Add the cubed butternut squash to the pot and stir to coat with the onion mixture.
4. Add the curry powder, cumin powder, coriander powder, turmeric powder, and salt to the pot and stir to coat the squash evenly.
5. Pour in the can of coconut milk and 2 cups of water. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the butternut squash is tender.
7. Add the chopped purple amaranth leaves to the pot and stir to combine. Let the curry simmer for another 5-10 minutes, or until the amaranth leaves are wilted.
8. Stir in the lime juice and remove the pot from the heat.
9. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 220
Total fat: 14g
Saturated fat: 10g
Cholesterol: 0mg
Sodium: 610mg
Total carbohydrate: 22g
Dietary fiber: 5g
Total sugars: 5g
Protein: 4g
Substitutions for ingredients:
- Kabocha squash or acorn squash can be used instead of butternut squash.
- Spinach or kale can be used instead of purple amaranth leaves.
- Olive oil or coconut oil can be used instead of vegetable oil.
- Lemon juice can be used instead of lime juice.
Variations:
- Add chickpeas or tofu for extra protein.
- Use different types of squash or leafy greens for variety.
- Add diced tomatoes or bell peppers for extra flavor and color.
Tips and tricks:
- Make sure to peel the butternut squash before cubing it.
- Use a sharp knife to chop the onion, garlic, and ginger finely.
- Adjust the amount of curry powder to your liking.
- Stir the curry occasionally to prevent it from sticking to the bottom of the pot.
Storage instructions:
Store 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 heated through.
Presentation ideas:
Serve the curry in bowls or on plates, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve the curry with rice or naan bread.
- Pair with a crisp salad or roasted vegetables.
Suggested side dishes:
- Basmati rice
- Garlic naan bread
- Roasted cauliflower
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk 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 to wash the purple amaranth leaves thoroughly before using them.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
Amaranth is a leafy vegetable that has been cultivated for thousands of years in Central and South America. It is a staple food in many parts of the world and is known for its high nutritional value.
Flavor profiles:
This curry has a rich and creamy coconut milk base with a blend of warm and aromatic spices. The butternut squash adds sweetness and texture, while the purple amaranth leaves provide a slightly bitter and earthy flavor.
Serving suggestions:
Serve this curry as a main dish for lunch or dinner, or as a side dish for a larger meal.
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Region: Indian