Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 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 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 cups mixed vegetables (carrots, potatoes, bell peppers, green beans, etc.), chopped
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, and ginger and cook for 2-3 minutes until softened.
3. Add the curry powder, cumin, coriander, turmeric, paprika, salt, and black pepper and cook for 1-2 minutes until fragrant.
4. Add the coconut milk and vegetable broth and stir to combine.
5. Add the mixed vegetables and chickpeas 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. Stir in the lime juice and cilantro.
8. Serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 6g
Fiber: 6g
Sodium: 800mg
Substitutions for ingredients:
- Can use any vegetables of choice
- Can use chicken or tofu instead of chickpeas
- Can use vegetable oil, coconut oil, or ghee instead of vegetable oil
Variations:
- Add diced tomatoes for a tomato-based curry
- Add raisins or apricots for a sweet curry
- Add cashews or almonds for a crunchy curry
Tips and tricks:
- Use fresh spices for the best flavor
- Add more or less curry powder depending on personal preference
- Add more or less vegetable broth depending on desired consistency
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with rice or naan bread on the side.
Garnishes:
Garnish with fresh cilantro or chopped nuts.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with rice or naan bread.
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth.
- If the curry is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure all vegetables are thoroughly washed before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry originated in India and has since spread to many other countries, including Thailand, Malaysia, and the United Kingdom.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with rice or naan bread.
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Region: Indian