Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (such as carrots, potatoes, cauliflower, and bell peppers), chopped
- 1 cup fresh spinach
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and cook for another minute, stirring constantly.
3. Add the curry powder, cumin, coriander, turmeric, paprika, and salt. Cook for 1-2 minutes, stirring constantly, until fragrant.
4. Add the diced tomatoes, chickpeas, and coconut milk. Stir to combine.
5. Add the mixed vegetables and bring the mixture to a simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.
6. Stir in the fresh spinach, lemon juice, honey, and cilantro. Cook for another 2-3 minutes, or until the spinach is wilted.
7. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 10g
Fiber: 8g
Sugar: 10g
Sodium: 700mg
Substitutions for ingredients:
- You can use any vegetables you like in this recipe. Try sweet potatoes, green beans, or zucchini.
- If you don't have fresh spinach, you can use frozen spinach instead.
- If you don't have fresh cilantro, you can use parsley or basil instead.
Variations:
- Add some diced chicken or tofu for extra protein.
- Use different spices to change up the flavor. Try garam masala or curry paste.
- Add some raisins or dried apricots for a touch of sweetness.
Tips and tricks:
- To save time, use pre-cut vegetables.
- Make a double batch and freeze the leftovers for an easy meal later.
- Use full-fat coconut milk for a creamier curry.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl with rice or naan bread on the side.
Garnishes:
Top with additional cilantro or chopped peanuts.
Pairings:
Serve with a side of cucumber salad or roasted vegetables.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Naan bread
- Rice
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 uncovered for a few minutes to thicken.
Food safety advice:
- Make sure to cook the vegetables until they are tender to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean. It typically consists of a mixture of spices, vegetables, and protein cooked in a sauce.
Flavor profiles:
This curry is savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian