Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 can diced tomatoes (14 oz)
- 1 can coconut milk (14 oz)
- 2 cups soko (chopped)
- 4 cups spinach (chopped)
- 1 tablespoon lemon juice
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger to the pot and cook for another 2 minutes.
3. Add the cumin seeds, coriander seeds, turmeric, paprika, garam masala, and salt to the pot. Cook for 1 minute, stirring constantly.
4. Add the can of diced tomatoes to the pot and stir to combine. Bring the mixture to a simmer and cook for 10 minutes.
5. Use an immersion blender to blend the mixture until smooth (optional).
6. Add the can of coconut milk to the pot and stir to combine. Bring the mixture to a simmer and cook for 10 minutes.
7. Add the chopped soko to the pot and stir to combine. Cook for 5 minutes.
8. Add the chopped spinach to the pot and stir to combine. Cook for 5 minutes.
9. Add the lemon juice to the pot and stir to combine.
10. Serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Fiber: 5g
Substitutions for ingredients:
- Can of diced tomatoes (14 oz) can be substituted with 2 fresh tomatoes, chopped
- Can of coconut milk (14 oz) can be substituted with 1 cup heavy cream
Variations:
- Add diced potatoes or carrots to the curry for added texture
- Use kale instead of spinach for a different flavor
- Add diced chicken or tofu for added protein
Tips and tricks:
- Use an immersion blender to blend the mixture until smooth for a creamier texture
- Adjust the amount of spices to your liking
- Add more or less soko and spinach depending on your preference
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with rice or naan on the side.
Garnishes:
Garnish with chopped cilantro or a dollop of plain yogurt.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with rice or naan.
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water to thin it out.
- If the curry is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the curry until it reaches an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and African.
Flavor profiles:
This curry has a spicy and savory flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve hot with rice or naan.
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Region: Sri Lankan