Ingredients with Measurements:
- 2 cups of white rice
- 4 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 can of coconut milk
- 1 tablespoon of soy sauce
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of diced carrots
- 1 cup of diced potatoes
- 1 cup of diced bell peppers
- 1 cup of diced eggplant
- 1/2 cup of diced wagasi (West African cheese)
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and set aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic and sauté until fragrant.
4. Add the curry powder and stir for 1 minute.
5. Pour in the can of coconut milk and stir well.
6. Add the soy sauce, sugar, salt, and black pepper and stir until well combined.
7. Add the diced carrots, potatoes, bell peppers, and eggplant and stir well.
8. Cover the pot with a lid and let it simmer for 10-15 minutes or until the vegetables are tender.
9. Add the diced wagasi cheese and stir well.
10. In a separate pot, bring 4 cups of water to a boil.
11. Add the rinsed rice and stir well.
12. Cover the pot with a lid and let it simmer for 18-20 minutes or until the rice is cooked.
13. Serve the wagasi curry over the cooked rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 52g
Protein: 8g
Sodium: 800mg
Sugar: 8g
Substitutions for ingredients:
- You can use any type of rice instead of white rice.
- You can use any type of vegetable instead of the ones listed in the recipe.
- You can use any type of cheese instead of wagasi.
Variations:
- You can add chicken or shrimp to the curry for extra protein.
- You can add more or less curry powder depending on your preference.
- You can add more or less vegetables depending on your preference.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a wooden spoon to stir the curry to prevent the cheese from sticking to the pot.
- Taste the curry before adding the cheese to adjust the seasoning.
Storage instructions:
- Store any leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry and rice separately in the microwave or on the stovetop.
Presentation ideas:
- Serve the curry and rice in separate bowls and let your guests assemble their own plates.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Serve with a side of naan bread or roti.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the curry is too thick, add more coconut milk or water.
- 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 to prevent any foodborne illnesses.
Food history:
- Wagasi is a type of West African cheese made from cow's milk.
Flavor profiles:
- The curry is savory and slightly sweet with a hint of spice from the curry powder.
Serving suggestions:
- Serve the curry and rice in separate bowls and let your guests assemble their own plates.
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Region: Japanese