Ingredients with Measurements:
- 1 cup of ricebeans
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 2 tablespoons of chopped fresh cilantro
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the ricebeans under cold running water and drain.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is soft and translucent.
4. Add the curry powder, ground cumin, ground coriander, and salt to the pot and stir until fragrant.
5. Add the ricebeans and water to the pot and bring to a boil.
6. Reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes or until the ricebeans are tender.
7. Add the can of coconut milk to the pot and stir until well combined.
8. Simmer the curry for an additional 10 minutes or until the sauce has thickened.
9. Serve the curry hot, garnished with chopped fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking the onion and garlic, low heat for simmering the curry.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 330
Total fat: 20g
Saturated fat: 16g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrate: 32g
Dietary fiber: 9g
Total sugars: 3g
Protein: 8g
Substitutions for ingredients:
- You can use any type of beans instead of ricebeans.
- You can use olive oil instead of vegetable oil.
- You can use ground ginger instead of minced garlic.
- You can use fresh or dried herbs instead of curry powder.
Variations:
- Add diced potatoes or carrots to the curry for extra texture and flavor.
- Use coconut cream instead of coconut milk for a richer and creamier curry.
- Add a pinch of cayenne pepper or red pepper flakes for a spicier curry.
Tips and Tricks:
- Rinse the ricebeans thoroughly before cooking to remove any dirt or debris.
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- Taste the curry and adjust the seasoning as needed before serving.
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 heated through.
Presentation Ideas:
Serve the curry in individual bowls or on a large platter. Garnish with chopped fresh cilantro and serve with naan bread or rice.
Garnishes:
Chopped fresh cilantro
Pairings:
- Naan bread
- Rice
- Roasted vegetables
Suggested Side Dishes:
- Cucumber salad
- Tomato and onion salad
- Steamed broccoli
Troubleshooting Advice:
- If the curry is too thin, simmer it uncovered for a few minutes to thicken the sauce.
- If the ricebeans are not tender after 30 minutes of simmering, add more water and continue cooking until they are soft.
Food Safety Advice:
- Make sure to cook the ricebeans thoroughly to avoid any risk of foodborne illness.
- Store any leftover curry in the refrigerator and consume within 3 days.
Food History:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine. Coconut milk is a common ingredient in many curries, adding a rich and creamy texture to the dish.
Flavor Profiles:
This curry has a rich and creamy coconut flavor with a hint of spice from the curry powder and cumin.
Serving Suggestions:
Serve this ricebean and coconut milk curry as a main dish with naan bread or rice, or as a side dish with roasted vegetables or a salad.
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Region: Thai