Ingredients with Measurements:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the coconut oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 5 minutes until softened.
3. Add the minced garlic and ginger and sauté for another 2 minutes.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and stir to combine.
5. Pour in the coconut milk and vegetable broth and stir to combine.
6. Add the cubed sweet potato and sliced red bell pepper and bring to a boil.
7. Reduce heat to low and simmer for 15 minutes until the sweet potato is tender.
8. Add the sliced zucchini and frozen peas and simmer for another 5 minutes until the vegetables are tender.
9. Season with salt and pepper to taste.
10. Serve hot with fresh cilantro for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 21g
Carbohydrates: 29g
Protein: 5g
Fiber: 7g
Sugar: 9g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken or beef broth.
- Sweet potato can be substituted with butternut squash or pumpkin.
- Red bell pepper can be substituted with yellow or orange bell pepper.
- Zucchini can be substituted with yellow squash or eggplant.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use different vegetables such as cauliflower, broccoli, or green beans.
- 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:
- Use full-fat coconut milk for a creamier texture.
- Toast the spices in the pan before adding the liquid for a deeper flavor.
- Add a squeeze of lime juice before serving for a tangy kick.
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 a side of rice or naan bread.
Garnishes:
- Fresh cilantro
- Sliced red chili peppers
- Lime wedges
Pairings:
- Basmati rice
- Naan bread
- Mango chutney
Suggested side dishes:
- Cucumber raita
- Roasted cauliflower
- Grilled eggplant
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk.
- If the curry is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the sweet potato until tender to avoid any foodborne illnesses.
Food history:
- Curry originated in India and has since spread to many other countries, each with their own variations and flavor profiles.
Flavor profiles:
- Creamy, spicy, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread for a filling and satisfying meal.
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Region: Thai