Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 2 sweet potatoes, peeled and diced
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 can coconut milk
- 1/2 cup vegetable broth
- 1/2 cup Queensland grass-cloth, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until the onion is translucent.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and stir for 1 minute until fragrant.
4. Add the sweet potatoes, chickpeas, diced tomatoes, coconut milk, vegetable broth, and Queensland grass-cloth. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes until the sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 38g
Protein: 8g
Fiber: 8g
Sugar: 9g
Substitutions for ingredients:
- You can use any type of oil instead of coconut oil.
- You can use any type of onion instead of a regular onion.
- You can use any type of canned tomatoes instead of diced tomatoes.
- You can use any type of broth instead of vegetable broth.
- You can use any type of leafy greens instead of Queensland grass-cloth.
Variations:
- You can add other vegetables such as bell peppers, carrots, or zucchini.
- You can add protein such as tofu or chicken.
- You can make it spicier by adding more cayenne pepper or chili flakes.
Tips and tricks:
- Make sure to chop the sweet potatoes into small, bite-sized pieces to ensure they cook evenly.
- You can use frozen sweet potatoes if you don't have fresh ones.
- If you don't have Queensland grass-cloth, you can use spinach or kale instead.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber salad
- 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 to cook the sweet potatoes until they are tender to ensure they are safe to eat.
Food history:
- Curry is a dish that originated in India and has since spread throughout the world.
Flavor profiles:
- This curry is spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A