Ingredients with Measurements:
- 1 cup sunflower seeds
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 cups chopped vegetables (such as carrots, bell peppers, and zucchini)
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice, for serving
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large skillet, toast the sunflower seeds over medium heat until golden brown, stirring frequently. Remove from the skillet and set aside.
2. In the same skillet, heat some oil over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper, and cook for 1-2 minutes, stirring constantly.
4. Transfer the onion mixture to a blender or food processor, and add the toasted sunflower seeds, coconut milk, and vegetable broth. Blend until smooth.
5. Return the mixture to the skillet, and add the chopped vegetables. Bring to a simmer, and cook until the vegetables are tender, about 10-15 minutes.
6. Season with salt and pepper, to taste.
7. Serve the curry over cooked rice, and garnish with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 34g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 12g
Substitutions for ingredients:
- Sunflower seeds can be substituted with cashews or almonds.
- Vegetable broth can be substituted with chicken or beef broth.
- Any vegetables can be used in this recipe.
Variations:
- Add some diced tofu or chicken for extra protein.
- Use different spices to change the flavor of the curry.
- Add some raisins or dried apricots for a sweet twist.
Tips and tricks:
- Toasting the sunflower seeds adds extra flavor to the curry.
- Blend the curry mixture until smooth for a creamy texture.
- Adjust the amount of cayenne pepper 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 saucepan over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a scoop of rice in the center.
- Garnish with chopped cilantro and a sprinkle of toasted sunflower seeds.
Garnishes:
- Chopped cilantro
- Toasted sunflower seeds
Pairings:
- Serve with naan bread or pita bread.
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or coconut milk.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the vegetables until tender to avoid any foodborne illnesses.
Food history:
- Curry is a dish that originated in India and has since spread throughout the world. It typically consists of a sauce made with spices, vegetables, and meat or fish.
Flavor profiles:
- This curry has a nutty and creamy flavor from the sunflower seeds and coconut milk, with a spicy kick from the cayenne pepper.
Serving suggestions:
- Serve the curry with a side of rice and some naan bread for a complete meal.
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Region: Thai