Ingredients with Measurements:
- 1 bunch of garland chrysanthemum leaves, washed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tbsp curry powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 can of coconut milk
- 1 cup of vegetable broth
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until the onion is translucent.
3. Add the curry powder, cumin powder, coriander powder, turmeric powder, and red chili powder and stir for 1-2 minutes until fragrant.
4. Add the chopped garland chrysanthemum leaves and stir for 2-3 minutes until wilted.
5. Pour in the coconut milk and vegetable broth and bring to a boil.
6. Reduce the heat to low and let the curry simmer for 15-20 minutes until the garland chrysanthemum leaves are tender.
7. Use an immersion blender or transfer the curry to a blender and blend until smooth.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 18g
Carbohydrates: 12g
Protein: 4g
Fiber: 3g
Substitutions for ingredients:
- You can use spinach or kale instead of garland chrysanthemum leaves.
- You can use chicken or beef broth instead of vegetable broth.
- You can use olive oil instead of vegetable oil.
Variations:
- Add diced potatoes or carrots for a heartier curry.
- Add chickpeas or tofu for extra protein.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Be careful when handling garland chrysanthemum leaves as they can be fragile.
- Adjust the amount of red chili powder according to your spice preference.
- Let the curry simmer for longer if you prefer a thicker consistency.
Storage instructions:
Store the 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 sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced red chili peppers, and a dollop of plain yogurt.
Pairings:
Serve the curry with steamed rice or naan bread.
Suggested side dishes:
Cucumber salad or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water.
- If the curry is too thin, let it simmer for longer or blend in more garland chrysanthemum leaves.
Food safety advice:
Make sure to wash the garland chrysanthemum leaves thoroughly before using them in the curry.
Food history:
Garland chrysanthemum is a popular leafy vegetable in Asian cuisine, particularly in China, Japan, and Korea.
Flavor profiles:
The curry has a spicy and fragrant flavor with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve the curry as a main dish for lunch or dinner.
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