Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 4 carrots, peeled and sliced
- 1 cup frozen peas
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the ground cumin, ground coriander, turmeric, garam masala, and cayenne pepper. Stir well to combine and cook for 1-2 minutes until fragrant.
5. Add the sliced carrots and frozen peas to the skillet and stir to coat with the spice mixture.
6. Pour in the can of diced tomatoes and coconut milk. Stir well to combine.
7. Bring the mixture to a simmer and reduce the heat to medium-low. Cover the skillet and let the curry cook for 15-20 minutes until the carrots are tender.
8. Season with salt and pepper to taste.
9. Serve the spicy carrot and pea curry hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 26g
Fiber: 7g
Protein: 5g
Substitutions for ingredients:
- You can use fresh or frozen green beans instead of peas.
- If you don't have garam masala, you can use a mixture of ground cinnamon, cloves, and cardamom instead.
Variations:
- Add diced potatoes or sweet potatoes to the curry for extra texture and flavor.
- Use chickpeas instead of peas for a protein boost.
- Add a dollop of plain yogurt or sour cream on top of the curry for a creamy finish.
Tips and tricks:
- To make the curry spicier, add more cayenne pepper or red pepper flakes.
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- Leftover curry can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the curry in a microwave-safe dish or on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the curry in individual bowls or on a platter with a side of rice or naan bread.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve the spicy carrot and pea curry with rice or naan bread.
- A side salad of mixed greens or cucumber and tomato would complement the curry well.
Suggested side dishes:
- Basmati rice
- Naan bread
- Cucumber and tomato salad
Troubleshooting advice:
- If the curry is too spicy, add a splash of coconut milk or yogurt to cool it down.
- If the curry is too thin, simmer it uncovered for a few minutes to thicken it up.
Food safety advice:
- Make sure to cook the curry until the carrots are tender and the sauce is heated through to ensure it is safe to eat.
- Store leftover curry in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
Curry is a popular dish in Indian cuisine and has been enjoyed for centuries. The combination of spices and vegetables varies depending on the region and personal preference.
Flavor profiles:
The spicy carrot and pea curry is a flavorful and fragrant dish with a combination of warm spices, sweet carrots, and tender peas. The coconut milk adds a creamy and slightly sweet note to the curry.
Serving suggestions:
Serve the spicy carrot and pea curry as a main dish with rice or naan bread, or as a side dish to complement a larger meal.
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Region: Indian