Ingredients with Measurements:
- 4 tea eggs, peeled and halved
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- Salt and pepper to taste
- Fresh cilantro for garnish
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 onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another 2 minutes.
4. Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
5. Add the diced tomatoes and coconut milk. Stir to combine.
6. Add the red bell pepper, zucchini, and green beans. Stir to combine.
7. Bring the mixture to a simmer and cook for 10-15 minutes until the vegetables are tender.
8. Add the tea eggs and cook for another 5 minutes until heated through.
9. Season with salt and pepper to taste.
10. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 20g
Protein: 10g
Fiber: 5g
Sugar: 8g
Sodium: 500mg
Substitutions for ingredients:
- Tea eggs can be substituted with hard-boiled eggs.
- Red bell pepper can be substituted with any color bell pepper.
- Zucchini can be substituted with yellow squash.
- Green beans can be substituted with snap peas or snow peas.
Variations:
- Add chicken or shrimp for a protein boost.
- Use different vegetables such as carrots, broccoli, or cauliflower.
- Add more or less spices to adjust the heat level.
- Use vegetable broth instead of coconut milk for a lighter version.
Tips and tricks:
- Make the tea eggs ahead of time for an easy addition to the curry.
- Use a store-bought curry powder or make your own blend.
- Adjust the amount of liquid to reach your desired consistency.
- Serve with rice or naan bread to soak up the sauce.
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 large bowl or individual bowls. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or naan bread.
- Pair with a light beer or white wine.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the curry is too thick, add more liquid.
- 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 tender.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry originated in India and has since spread throughout the world with many variations.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot and enjoy as a main dish.
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