Ingredients with Measurements:
- 2 tablespoons of coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of grated fresh ginger
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of cayenne pepper
- 1 can of coconut milk
- 4 cups of carrots, peeled and sliced
- 1 tablespoon of honey
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 5 minutes until it becomes translucent.
3. Add the minced garlic and grated ginger and sauté for another 2 minutes.
4. Add the curry powder, ground cumin, ground coriander, turmeric, cinnamon, and cayenne pepper. Stir well and cook for 1 minute until fragrant.
5. Pour in the can of coconut milk and stir to combine.
6. Add the sliced carrots and honey. Stir well and bring to a boil.
7. Reduce the heat to low and let the curry simmer for 20-25 minutes until the carrots are tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 235
Fat: 17g
Carbohydrates: 20g
Fiber: 5g
Protein: 3g
Substitutions for ingredients:
- You can use any type of oil instead of coconut oil.
- If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead.
- You can use any type of milk instead of coconut milk.
- If you don't have carrots, you can use any other root vegetable such as sweet potatoes or parsnips.
Variations:
- You can add other vegetables such as bell peppers, zucchini, or green beans.
- You can add protein such as chicken, shrimp, or tofu.
- You can adjust the amount of spices to your liking.
Tips and tricks:
- To make the curry more creamy, you can blend half of the cooked carrots and coconut milk in a blender before adding them back to the pot.
- If the curry is too spicy, you can add more honey or coconut milk to balance the flavors.
- You can serve the curry with rice or naan bread.
Storage instructions:
- Let the curry cool down to room temperature before storing it in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until it's hot.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread on the side.
- Garnish the curry with fresh cilantro, chopped nuts, or shredded coconut.
Garnishes:
- Fresh cilantro
- Chopped nuts
- Shredded coconut
Pairings:
- Rice
- Naan bread
- Quinoa
- Salad
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Grilled chicken
Troubleshooting advice:
- If the curry is too thick, you can add more coconut milk or water to thin it out.
- If the curry is too thin, you can let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to wash your hands and all the ingredients before cooking.
- Keep the cooked curry refrigerated and consume it within 3 days.
Food history:
- Curry is a dish that originated in India and has spread to many other countries around the world.
- Coconut milk is a common ingredient in Southeast Asian cuisine.
Flavor profiles:
- This curry has a spicy, sweet, and savory flavor profile with hints of coconut and ginger.
Serving suggestions:
- Serve the curry hot with rice or naan bread on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian