Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, chopped 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 coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 5 minutes, or until softened.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, cumin, coriander, turmeric, cinnamon, and cayenne pepper, and cook for 1-2 minutes, stirring constantly.
5. Pour in the coconut milk and vegetable broth, and stir to combine.
6. Add the cubed sweet potato, sliced red and green bell peppers, and chickpeas to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the sweet potato is tender.
8. Add the frozen peas to the pot and cook for another 5 minutes.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 347
Fat: 20g
Carbohydrates: 36g
Fiber: 9g
Protein: 8g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red and green bell peppers can be substituted with any other color bell pepper.
- Chickpeas can be substituted with any other type of bean.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add diced chicken, shrimp, or tofu for extra protein.
- Use different vegetables such as zucchini, eggplant, or cauliflower.
- Add a tablespoon of tomato paste for a richer flavor.
- Use different spices such as garam masala or cardamom for a different flavor profile.
Tips and tricks:
- To make this recipe spicier, increase the amount of cayenne pepper or add a chopped chili pepper.
- For a creamier texture, use full-fat coconut milk instead of light coconut milk.
- To make this recipe vegan, use vegetable broth instead of chicken broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro, chopped scallions, or a dollop of plain yogurt.
Pairings:
This curry pairs well with rice, naan bread, or quinoa.
Suggested side dishes:
Serve with a side of roasted vegetables or a fresh salad.
Troubleshooting advice:
- If the curry is too thick, add more 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:
- Make sure to cook the sweet potato until it is tender to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Coconut curry is a popular dish in many Southeast Asian countries, including Thailand, India, and Sri Lanka.
Flavor profiles:
This curry has a rich and creamy coconut flavor with a blend of warm and spicy spices.
Serving suggestions:
Serve this curry as a main dish for dinner or as a hearty lunch.
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Region: Thai