Dutch-Style Curry

Ingredients

While the original Indian curry is known for its intense heat and complex spice blends, this Dutch-style adaptation tones down the spiciness and incorporates milder flavors. The use of local Dutch vegetables and the addition of traditional Dutch ingredients give this curry a distinct twist, making it suitable for those who prefer a milder taste. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) turmeric 1 teaspoon (5g) turmeric
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) Dutch curry powder 1 teaspoon (5g) Dutch curry powder
• 1 teaspoon (5g) brown sugar 1 teaspoon (5g) brown sugar
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) green peas 1 cup (150g) green peas
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the ground cumin, ground coriander, turmeric, paprika, Dutch curry powder, and brown sugar to the pot. Stir well to combine the spices with the onion and garlic mixture.
3. 3.
   Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer.
4. 4.
   Add the diced potatoes, sliced carrots, diced bell pepper, and diced zucchini to the pot. Stir to combine all the ingredients.
5. 5.
   Cover the pot and let the curry simmer for about 20 minutes, or until the vegetables are tender.
6. 6.
   Stir in the green peas and season with salt and pepper to taste. Cook for an additional 5 minutes.
7. 7.
   Serve the Dutch-Style Curry hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Dutch curry powder — If you can't find Dutch curry powder, you can substitute it with a mild curry powder or a combination of turmeric, cumin, and coriander.

Tips & Tricks

• For a creamier texture, you can blend a small portion of the cooked curry before adding the green peas.
• Serve the Dutch-Style Curry with a side of fluffy basmati rice or crusty Dutch bread to soak up the delicious sauce.
• Feel free to add other seasonal vegetables such as cauliflower or green beans to the curry for added variety.
• Adjust the spiciness by adding more or less Dutch curry powder according to your taste preferences.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Dutch-Style Curry in individual bowls, accompanied by a portion of basmati rice or crusty Dutch bread. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To enhance the presentation, sprinkle some toasted coconut flakes or sliced almonds on top of the curry. Serve with a side of pickled onions or cucumber salad for a traditional Dutch touch.