Ingredients with Measurements:
- 2 cups of soko (chopped)
- 2 cups of eggplant (chopped)
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon of ginger (minced)
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 can of coconut milk
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic and ginger and sauté for another minute.
4. Add the curry powder, cumin, and coriander and stir to combine.
5. Add the chopped soko and eggplant and stir to coat with the spices.
6. Pour in the can of coconut milk and stir to combine.
7. Bring the mixture to a simmer and let cook for 15-20 minutes until the vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve hot with fresh cilantro for garnish.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 20g
- Carbohydrates: 15g
- Protein: 4g
- Fiber: 5g
Substitutions for ingredients:
- You can use any type of vegetable oil instead of vegetable oil.
- You can use any type of onion instead of onion.
- You can use any type of curry powder instead of curry powder.
- You can use any type of milk instead of coconut milk.
Variations:
- You can add other vegetables such as bell peppers, carrots, or potatoes.
- You can add protein such as chicken, shrimp, or tofu.
Tips and tricks:
- Make sure to chop the vegetables into similar sizes for even cooking.
- Adjust the amount of spices to your liking.
- Serve with rice or naan bread for a complete meal.
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 in a bowl with rice or naan bread on the side.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the vegetables until tender and the curry is heated through.
Food history:
- Curry is a popular dish in many cultures, including Indian, Thai, and African.
Flavor profiles:
- Spicy, savory, and creamy.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Sri Lankan