Ingredients with Measurements:
- 1 can of chickpeas (15 oz)
- 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 paprika
- 1 can of diced tomatoes (14.5 oz)
- 1 can of coconut milk (13.5 oz)
- 1 cup of reblo cheese, crumbled
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 2 tablespoons of fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook for 3-4 minutes until it becomes translucent.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, cumin, coriander, turmeric, and paprika to the pot and stir until the spices are fragrant.
5. Add the can of diced tomatoes and stir to combine.
6. Add the can of coconut milk and stir to combine.
7. Add the can of chickpeas (drained and rinsed) to the pot and stir to combine.
8. Bring the mixture to a simmer and let it cook for 10-15 minutes until the sauce thickens.
9. Add the crumbled reblo cheese to the pot and stir until the cheese is melted and combined.
10. Season with salt and pepper to taste.
11. Garnish with chopped fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 410
- Fat: 29g
- Carbohydrates: 29g
- Protein: 11g
- Fiber: 8g
- Sugar: 7g
Substitutions for ingredients:
- Reblo cheese can be substituted with feta cheese or goat cheese.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Add diced bell peppers or carrots for extra vegetables.
- Use different types of beans instead of chickpeas, such as black beans or kidney beans.
Tips and tricks:
- Make sure to rinse the chickpeas before adding them to the pot.
- Use full-fat coconut milk for a creamier curry.
- Adjust the amount of spices to your taste preference.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the curry in bowls with a side of rice or naan bread.
Garnishes:
- Chopped fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
- Serve the curry with a side of rice or naan bread.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans.
- Roasted potatoes or sweet potatoes.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the curry to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Curry is a dish that originated in India and has since become popular all over the world. The use of spices and herbs in curry dishes is what gives them their unique flavor.
Flavor profiles:
- This curry has a spicy and savory flavor with a creamy texture from the coconut milk and cheese.
Serving suggestions:
- Serve the curry in bowls with a side of rice or naan bread.
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Region: Indian