Ingredients with Measurements:
- 1 large taro root, peeled and cut into chunks
- 2 medium sweet potatoes, peeled and cut into chunks
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can coconut milk
- 1 cup vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger. Cook until the onion is translucent, about 5 minutes.
3. Add the curry powder, cumin, and coriander. Cook for 1 minute, stirring constantly.
4. Add the taro root and sweet potatoes. Stir to coat with the spice mixture.
5. Pour in the coconut milk and vegetable broth. Bring to a boil.
6. Reduce heat to low and simmer for 30 minutes, or until the vegetables are tender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 40g
Protein: 5g
Fiber: 6g
Substitutions for ingredients:
- Taro root can be substituted with yucca or potatoes.
- Sweet potatoes can be substituted with regular potatoes or butternut squash.
- Vegetable broth can be substituted with chicken broth.
Variations:
- Add chickpeas or lentils for extra protein.
- Add spinach or kale for extra greens.
- Use red curry paste instead of curry powder for a spicier flavor.
Tips and tricks:
- Be careful when peeling and cutting the taro root, as it can be slippery and difficult to handle.
- If the curry is too thick, add more vegetable broth or water to thin it out.
- Leftovers can be stored in the fridge for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a side of rice or naan bread.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve with a side of 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 to thin it out.
Food safety advice:
Make sure to wash and peel the vegetables before using them.
Food history:
Curry is a dish that originated in India and has since spread throughout the world, with many variations depending on the region.
Flavor profiles:
This curry has a warm and spicy flavor, with a creamy and slightly sweet undertone from the coconut milk and sweet potatoes.
Serving suggestions:
Serve hot with a side of rice or naan bread.
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