Ingredients with Measurements:
- 1 bunch of sow thistle leaves, washed and chopped
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp of ginger, grated
- 1 tsp of cumin seeds
- 1 tsp of coriander powder
- 1 tsp of turmeric powder
- 1 tsp of garam masala
- 1 tsp of salt
- 2 tbsp of vegetable oil
- 1 cup of water
- 1 tbsp of lemon juice
- Fresh cilantro, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the cumin seeds and cook for 1 minute until fragrant.
3. Add the chopped onion and cook for 5 minutes until softened.
4. Add the minced garlic and grated ginger and cook for 1 minute.
5. Add the coriander powder, turmeric powder, garam masala, and salt. Stir to combine.
6. Add the chopped sow thistle leaves and stir to coat with the spice mixture.
7. Add the chickpeas and water. Stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes until the sow thistle leaves are tender.
9. Stir in the lemon juice and adjust the seasoning if necessary.
10. Serve hot, garnished with fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking
Serving size:
- 4 servings
Nutritional information:
- Calories: 178
- Fat: 7g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 7g
Substitutions for ingredients:
- Spinach or kale can be used instead of sow thistle leaves.
- Chickpeas can be substituted with any other type of beans.
Variations:
- Add diced potatoes or sweet potatoes for a heartier curry.
- Use coconut milk instead of water for a creamier curry.
- Add diced tomatoes for a tangy flavor.
Tips and tricks:
- Make sure to wash the sow thistle leaves thoroughly to remove any dirt or debris.
- Toasting the cumin seeds before adding them to the curry will enhance their flavor.
- Adjust the amount of spices to your liking.
Storage instructions:
- Store any 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 bowls with a side of rice or naan bread.
Garnishes:
- Fresh cilantro, chopped
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk 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 wash the sow thistle leaves thoroughly to remove any dirt or debris.
Food history:
- Curry is a dish that originated in India and has since spread throughout the world, with many different variations and adaptations.
Flavor profiles:
- This curry has a warm and spicy flavor, with a hint of lemon.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian