Ingredients with Measurements:
- 2 cups of tubâ (coconut water)
- 2 medium-sized eggplants, sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tablespoons of vegetable oil
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of water
- 1/4 cup of chopped cilantro (optional)
Special Equipment Needed:
- Large pot or wok
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large pot or wok over medium heat. Add the onion, garlic, and ginger. Sauté until the onion is translucent.
2. Add the curry powder and turmeric powder. Stir for a minute until fragrant.
3. Add the sliced eggplants and stir until coated with the spices.
4. Pour in the tubâ and water. Add the salt and black pepper. Stir well.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes or until the eggplants are tender.
6. Turn off the heat and sprinkle chopped cilantro on top (optional).
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 7g
Carbohydrates: 11g
Protein: 2g
Fiber: 4g
Sodium: 590mg
Substitutions for ingredients:
- You can use other vegetables instead of eggplants, such as zucchini or squash.
- You can use chicken or tofu instead of eggplants for a protein source.
- You can use coconut milk instead of tubâ for a creamier texture.
Variations:
- Add other spices such as cumin, coriander, or paprika for a different flavor profile.
- Add shrimp or fish for a seafood version.
- Add potatoes or sweet potatoes for a heartier dish.
Tips and Tricks:
- To reduce the bitterness of eggplants, sprinkle salt on the slices and let them sit for 10 minutes before cooking.
- You can adjust the amount of curry powder and turmeric powder to your liking.
- Adding a squeeze of lime juice before serving can brighten up the flavors.
Storage Instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a pot over low heat until heated through.
Presentation Ideas:
Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
Sprinkle chopped cilantro or sliced green onions on top.
Pairings:
Pair the curry with a cold beer or a glass of white wine.
Suggested Side Dishes:
Serve the curry with steamed rice, naan bread, or roasted vegetables.
Troubleshooting Advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken.
Food Safety Advice:
Make sure to cook the eggplants thoroughly to avoid any risk of foodborne illness.
Food History:
Curry is a dish that originated in South Asia and spread to other parts of the world through trade and colonization. It is a popular dish in many countries, including India, Thailand, and the Philippines.
Flavor Profiles:
This curry has a rich and savory flavor with a hint of sweetness from the tubâ. The spices add warmth and depth to the dish.
Serving Suggestions:
Serve the curry as a main dish for lunch or dinner.
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Region: Japanese