Ingredients with Measurements:
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1/2 cup coconut milk
- Salt and pepper, to taste
- 2 cups cooked rice
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes, or until softened.
3. Add the minced garlic and sauté for another minute.
4. Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper to the skillet. Stir well to combine and cook for 1-2 minutes, or until fragrant.
5. Add the diced tomatoes, chickpeas, and vegetable broth to the skillet. Stir well to combine.
6. Bring the mixture to a simmer and let it cook for 10-15 minutes, or until the sauce has thickened slightly.
7. Stir in the coconut milk and season with salt and pepper to taste.
8. Serve the vlokken curry over cooked rice and garnish with fresh cilantro, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 62g
Protein: 13g
Fiber: 9g
Sugar: 8g
Substitutions for ingredients:
- Vegetable oil: Can be substituted with any neutral-flavored oil such as canola or grapeseed oil.
- Onion: Can be substituted with shallots or leeks.
- Garlic: Can be substituted with garlic powder.
- Curry powder: Can be substituted with garam masala or a mix of ground cumin, coriander, and turmeric.
- Cumin: Can be substituted with ground coriander or chili powder.
- Coriander: Can be substituted with ground cumin or chili powder.
- Turmeric: Can be substituted with curry powder or ground ginger.
- Paprika: Can be substituted with smoked paprika or chili powder.
- Cayenne pepper: Can be substituted with red pepper flakes or chili powder.
- Diced tomatoes: Can be substituted with fresh or canned crushed tomatoes.
- Chickpeas: Can be substituted with any canned or cooked beans.
- Vegetable broth: Can be substituted with chicken or beef broth.
- Coconut milk: Can be substituted with heavy cream or half-and-half.
Variations:
- Add diced potatoes or sweet potatoes to the curry for extra texture and flavor.
- Use different types of beans such as black beans or kidney beans.
- Add diced bell peppers or carrots for extra vegetables.
- Use different types of rice such as brown rice or jasmine rice.
Tips and tricks:
- Make sure to rinse the chickpeas well before adding them to the skillet.
- Adjust the amount of spices to your liking.
- If the sauce is too thick, add more vegetable broth or water.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vlokken curry in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the vlokken curry in a bowl over cooked rice.
Garnishes:
Garnish with fresh cilantro or chopped scallions.
Pairings:
Serve with naan bread or pita bread.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the sauce is too thick, add more vegetable broth or water. If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to rinse the chickpeas well before adding them to the skillet.
Food history:
Curry is a dish that originated in India and has since become popular all over the world. It typically consists of a sauce made with a blend of spices and vegetables or meat.
Flavor profiles:
The vlokken curry is spicy, savory, and slightly sweet from the coconut milk.
Serving suggestions:
Serve the vlokken curry in a bowl over cooked rice with a side of naan bread or pita bread.
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