Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (15 ounce) can coconut milk
- 1/2 cup vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons honey
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ginger, cumin, coriander, turmeric, cinnamon, paprika, garam masala, chili powder, and cayenne pepper and cook for 1 minute.
4. Add the tomatoes, chickpeas, coconut milk, vegetable broth, tomato paste, and honey and bring to a simmer.
5. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.
6. Add the cilantro and season with salt and pepper, to taste.
7. Serve over cooked rice or with naan bread.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium-high heat
Serving Size: 4-6
Nutritional Information: Calories: 300; Fat: 15g; Carbohydrates: 33g; Protein: 9g; Fiber: 8g
Substitutions for Ingredients
- Vegetable oil can be substituted with olive oil.
- Fresh ginger can be substituted with ground ginger.
- Chickpeas can be substituted with black beans or lentils.
- Coconut milk can be substituted with almond milk or soy milk.
- Vegetable broth can be substituted with chicken broth.
- Honey can be substituted with agave nectar or maple syrup.
Variations:
- Add 1/2 cup of cooked, diced sweet potatoes for added texture.
- Add 1/2 cup of cooked, diced bell peppers for added flavor.
- Add 1/2 cup of cooked, diced carrots for added nutrition.
Tips and Tricks:
- For a spicier curry, add more cayenne pepper.
- For a creamier curry, add 1/4 cup of plain Greek yogurt.
- For a thicker curry, add 1 tablespoon of cornstarch.
Storage Instructions: Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions: Reheat in a skillet over medium heat until warmed through.
Presentation Ideas: Serve over cooked rice or with naan bread and garnish with fresh cilantro.
Garnishes: Fresh cilantro, diced tomatoes, diced onions, diced bell peppers, diced carrots, diced sweet potatoes.
Pairings: Naan bread, cooked rice, chutney.
Suggested Side Dishes: Naan bread, cooked rice, chutney, steamed vegetables.
Troubleshooting Advice: If the curry is too thick, add more vegetable broth.
Food Safety Advice: Refrigerate any leftovers within 2 hours of cooking.
Food History: Curry is a dish that originated in India and has become popular in many countries around the world.
Flavor Profiles: Spicy, savory, sweet.
Serving Suggestions: Serve with naan bread or over cooked rice.
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