Ingredients with Measurements:
- 1 bunch of sea beet, washed and chopped
- 1 can of chickpeas, drained and rinsed
- 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 turmeric
- 1 can of coconut milk
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
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.
2. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
3. Add the curry powder, cumin, coriander, and turmeric and stir to combine.
4. Add the sea beet and chickpeas and stir to coat with the spices.
5. Pour in the coconut milk and stir to combine.
6. Bring the curry to a simmer and cook for 15-20 minutes until the sea beet is tender and the flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 22g
Protein: 6g
Fiber: 6g
Substitutions for ingredients:
- Spinach or kale can be substituted for sea beet.
- Any type of beans can be substituted for chickpeas.
- Vegetable broth can be substituted for coconut milk.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Add diced tomatoes for a more tomato-based curry.
- Add diced bell peppers for a sweeter curry.
Tips and tricks:
- Be sure to wash the sea beet thoroughly to remove any sand or dirt.
- Use a wooden spoon or spatula to stir the curry to prevent the sea beet from breaking apart.
- Adjust the spices to your liking by adding more or less of each spice.
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 medium heat until heated through.
Presentation ideas:
Serve the curry in bowls with a side of rice or naan bread.
Garnishes:
Fresh cilantro, chopped green onions, or a dollop of plain yogurt.
Pairings:
Serve with a side of rice or naan bread.
Suggested side dishes:
Cucumber salad, roasted vegetables, or a side of fruit.
Troubleshooting advice:
- If the curry is too thick, add a splash of 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:
Be sure to wash the sea beet thoroughly to remove any sand or dirt.
Food history:
Curry originated in India and has since become popular worldwide.
Flavor profiles:
This curry is spicy, savory, and slightly sweet.
Serving suggestions:
Serve the curry in bowls with a side of rice or naan bread.
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Region: Indian