Ingredients
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1 large onion (chopped)
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½ tsp ground cumin seeds
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¼ cup plain yogurt
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1 tablespoon chopped coriander leaves
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1/3 cup tomato paste
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2 teaspoons chili powder
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1 clove garlic (minced)
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1 tablespoon salt
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2 bay leaves
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1 medium potato (diced into small pieces)
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2 carrots (cut into small pieces)
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1 red pepper (cut into thin strips)
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1 large tomato (diced into small pieces)
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3 tablespoons oil
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1 cup water
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1 cup coconut milk
Directions
Sub-Title: An Authentic Middle Eastern Dish Made With Fresh Ingredients
Description: This vegetarian curry recipe is inspired by traditional Middle Eastern cuisine and packed with fresh flavorful ingredients. The rich coconut milk adds a creamy texture while the blend of spices brings out the authentic taste of the East. This delicious meal can be enjoyed as a side dish or main course.
Ingredients:
1 large onion (chopped)
½ tsp ground cumin seeds
¼ cup plain yogurt
1 tablespoon chopped coriander leaves
1/3 cup tomato paste
2 teaspoons chili powder
1 clove garlic (minced)
1 tablespoon salt
2 bay leaves
1 medium potato (diced into small pieces)
2 carrots (cut into small pieces)
1 red pepper (cut into thin strips)
1 large tomato (diced into small pieces)
3 tablespoons oil
1 cup water
1 cup coconut milk
Instructions:
1. Heat the oil in a saucepan over medium heat. Add the chopped onion and saute until translucent.
2. Stir in the ground cumin seeds and cook for a few seconds more before adding the remaining ingredients.
3. Pour in the plain yogurt, chopped coriander leaves, tomato paste, chili powder, minced garlic, and salt. Mix well and stir in the bay leaves.
4. Bring the mixture to a simmer and let cook for 5 minutes.
5. In a separate pan, boil the potatoes, carrots, and red peppers for about 10 minutes, or until tender. Drain them and set aside.
6. Meanwhile, mince the tomato and stir it into the curry mixture.
7. Return the cooked vegetables back to the pot, mix well, and bring the curry to a gentle simmer.
8. Cook the curry for another 10 minutes, stirring occasionally, before turning off the heat.
9. Remove the bay leaves from the curry.
10. Transfer the curry to a blender or food processor and puree until smooth.
11. Return the curry to the saucepan and stir in the water.
12. Slowly whisk in the coconut milk until thoroughly combined.
13. Season with additional salt and pepper if desired. Serve warm.
Direction:
1. Follow the steps above in order.
2. Adjust the seasoning to your taste.
Number of Servings: 6
Difficulty Level: Medium
Nutrition Facts per serving (excluding oil):
Calories: 240 kcal
Total Carbohydrate: 28 g
Dietary Fiber: 7 g
Sugars: 3 g
Protein: 8 g
Total Lipids: 7 g
Cholesterol: 0 mg
Saturated Fats: 0 g
Monounsaturated Fats: 1 g
Polyunsaturated Fats: 2 g
Total Time Needed: About 2 hours
Note: If you like, you may substitute one bay leaf with two black cardamom pods and use less salt.
Steps
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1
Done
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Heat the oil in a saucepan over medium heat. Add the chopped onion and saute until translucent. |
|
2
Done
|
Stir in the ground cumin seeds and cook for a few seconds more before adding the remaining ingredients. |
|
3
Done
|
Pour in the plain yogurt, chopped coriander leaves, tomato paste, chili powder, minced garlic, and salt. Mix well and stir in the bay leaves. |
|
4
Done
|
Bring the mixture to a simmer and let cook for 5 minutes. |
|
5
Done
|
In a separate pan, boil the potatoes, carrots, and red peppers for about 10 minutes, or until tender. Drain them and set aside. |
|
6
Done
|
Meanwhile, mince the tomato and stir it into the curry mixture. |
|
7
Done
|
Return the cooked vegetables back to the pot, mix well, and bring the curry to a gentle simmer. |
|
8
Done
|
Cook the curry for another 10 minutes, stirring occasionally, before turning off the heat. |
|
9
Done
|
Remove the bay leaves from the curry. |
|
10
Done
|
Transfer the curry to a blender or food processor and puree until smooth. |
|
11
Done
|
Return the curry to the saucepan and stir in the water. |
|
12
Done
|
Slowly whisk in the coconut milk until thoroughly combined. |
|
13
Done
|
Season with additional salt and pepper if desired. Serve warm. |
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14
Done
|
Follow the steps above in order. |
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15
Done
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Adjust the seasoning to your taste. |
