Ingredients with Measurements:
- 2 tablespoons coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 can (14 oz) coconut milk
- 2 cups soncoya fruit, peeled and diced
- 1 cup vegetable broth
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat coconut oil in a large pot or Dutch oven over medium heat.
2. Add onion, garlic, and ginger and sauté until softened, about 5 minutes.
3. Add curry powder, turmeric, cumin, coriander, and salt and stir to combine.
4. Pour in coconut milk and stir until well combined.
5. Add soncoya fruit and vegetable broth and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes, or until soncoya is tender.
7. Remove from heat and use an immersion blender to blend the curry until smooth (optional).
8. Stir in lime juice, honey, and cilantro.
9. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
4 servings
Nutritional information:
Calories: 285
Fat: 22g
Carbohydrates: 21g
Protein: 4g
Sodium: 610mg
Fiber: 4g
Sugar: 10g
Substitutions for ingredients:
- Coconut oil can be substituted with any other cooking oil.
- Onion, garlic, and ginger can be substituted with pre-made curry paste.
- Vegetable broth can be substituted with chicken or beef broth.
- Lime juice can be substituted with lemon juice.
- Honey can be substituted with sugar or maple syrup.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced potatoes or carrots for extra texture and flavor.
- Use different types of curry powder for different levels of spiciness.
- Add diced chicken, shrimp, or tofu for extra protein.
- Use other tropical fruits such as mango or pineapple instead of soncoya.
Tips and tricks:
- Use a sharp knife to peel and dice the soncoya fruit.
- Taste the curry before adding lime juice and honey to adjust the seasoning.
- If the curry is too thick, add more vegetable broth or water to thin it out.
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 side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro leaves, lime wedges, or chopped peanuts.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with steamed vegetables or a side salad.
Troubleshooting advice:
- If the curry is too spicy, add more coconut milk or cream to tone down the heat.
- If the curry is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure to wash the soncoya fruit thoroughly before peeling and dicing.
Food history:
Soncoya fruit is native to Central and South America and is also known as the "custard apple." It is a tropical fruit with a sweet and creamy flavor.
Flavor profiles:
This curry has a creamy and slightly sweet flavor with a hint of spice from the curry powder.
Serving suggestions:
Serve this curry as a main dish with a side of rice or naan bread.
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