Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 cups sugarsnap peas, trimmed
- 2 cups carrots, sliced
- Salt and pepper, to taste
- Fresh cilantro, chopped for garnish
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
- Measuring cups and spoons
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 cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until fragrant.
5. Add the coconut milk and vegetable broth to the skillet and bring to a simmer.
6. Add the sliced carrots and cook for 5-7 minutes, until they begin to soften.
7. Add the trimmed sugarsnap peas and cook for another 5-7 minutes, until the vegetables are tender.
8. Season with salt and pepper, to taste.
9. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 12g
Carbohydrates: 18g
Protein: 4g
Fiber: 5g
Sugar: 7g
Sodium: 370mg
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- You can use any type of onion instead of chopped onion.
- You can use any type of broth instead of vegetable broth.
- You can use any type of milk instead of coconut milk.
- You can use any type of curry powder instead of the specified amount.
- You can use any type of ground spices instead of the specified amounts.
Variations:
- You can add other vegetables such as bell peppers, zucchini, or broccoli.
- You can add protein such as tofu, chicken, or shrimp.
- You can add more spices or adjust the spice level to your liking.
Tips and Tricks:
- Make sure to trim the ends of the sugarsnap peas before cooking.
- You can add a squeeze of lime juice for extra flavor.
- Serve over rice or with naan bread.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in a bowl or on a plate with rice or naan bread.
- Garnish with chopped cilantro or lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Serve with rice or naan bread.
Suggested Side Dishes:
- Steamed or roasted vegetables
- Salad
Troubleshooting Advice:
- If the curry is too thick, add more broth or coconut milk.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the vegetables until they are tender and fully cooked.
Food History:
- Curry is a dish that originated in India and has since spread throughout the world with many variations.
Flavor Profiles:
- This curry has a spicy and savory flavor with a hint of sweetness from the carrots and sugarsnap peas.
Serving Suggestions:
- Serve hot as a main dish with rice or naan bread.
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