Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 sweet potato, peeled and diced
- 2 carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
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, coriander, turmeric, paprika, and cayenne pepper and stir for 1 minute until fragrant.
4. Add the diced tomatoes, coconut milk, and vegetable broth and stir to combine.
5. Add the sweet potato, carrots, red and yellow bell peppers, and zucchini and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes until the vegetables are tender.
7. Add the frozen peas and stir to combine.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 26g
Protein: 5g
Fiber: 6g
Sugar: 9g
Sodium: 420mg
Substitutions for ingredients:
- You can use any type of vegetable broth or chicken broth instead of vegetable broth.
- You can use any type of bell pepper or zucchini instead of red and yellow bell peppers and zucchini.
- You can use fresh tomatoes instead of canned diced tomatoes.
Variations:
- You can add cooked chicken, shrimp, or tofu for extra protein.
- You can add other vegetables such as eggplant, cauliflower, or broccoli.
- You can use different spices such as garam masala or curry paste for a different flavor.
Tips and tricks:
- To make this curry spicier, add more cayenne pepper or red pepper flakes.
- To make this curry milder, reduce the amount of cayenne pepper or omit it completely.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a scoop of rice in the center and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Rice or naan bread
Suggested side dishes:
Roasted vegetables or a side salad
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- 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 the curry is heated through to prevent foodborne illness.
Food history:
Curry is a dish that originated in India and has since spread throughout the world. It typically consists of a mixture of spices, vegetables, and meat or seafood cooked in a sauce.
Flavor profiles:
This curry has a spicy, savory, and slightly sweet flavor profile.
Serving suggestions:
Serve this curry as a main dish with rice or naan bread.
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Region: Thai
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