Ingredients with Measurements:
- 1 lb sea purselane, washed and chopped
- 1 can (14 oz) coconut milk
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 cup water
- 1 lime, juiced
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the garlic and ginger and sauté for another minute.
3. Add the curry powder, turmeric powder, cumin powder, coriander powder, and salt. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the sea purselane and stir to coat with the spice mixture.
5. Pour in the coconut milk and water. Bring to a simmer and cook for 10-15 minutes until the sea purselane is tender.
6. Stir in the lime juice and adjust seasoning to taste.
7. Serve hot with rice or bread.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
Substitutions for ingredients:
- Sea purselane can be substituted with spinach or kale.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use different types of curry paste or powder for different flavor profiles.
- Add diced tomatoes or bell peppers for extra color and flavor.
Tips and tricks:
- Be sure to wash the sea purselane thoroughly to remove any sand or dirt.
- Adjust the spice level to your liking by adding more or less curry powder.
- Serve with a dollop of yogurt or sour cream for added creaminess.
Storage instructions:
- Store 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 heated through.
Presentation ideas:
- Serve the curry in a bowl with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh cilantro, parsley, or basil.
Pairings:
- Serve with rice, naan bread, or pita bread.
Suggested side dishes:
- Roasted vegetables, such as cauliflower or carrots.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the sea purselane thoroughly to avoid any potential foodborne illnesses.
Food history:
- Sea purselane is a type of edible seaweed that has been used in traditional cuisines around the world for centuries.
Flavor profiles:
- This curry is creamy, savory, and slightly spicy.
Serving suggestions:
- Serve the curry in a large bowl with rice or bread on the side.
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Region: Thai