Latin American Curry

Ingredients

While the original Indian curry is known for its rich and complex flavors, this Latin American adaptation adds a unique twist by incorporating Latin American ingredients and spices. The result is a fusion of flavors that combines the heat of Indian spices with the freshness of Latin American ingredients. 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
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) ground cumin 1 tablespoon (15g) ground cumin
• 1 tablespoon (15g) ground paprika 1 tablespoon (15g) ground paprika
• 1 tablespoon (15g) ground coriander 1 tablespoon (15g) ground coriander
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1 teaspoon (5g) turmeric 1 teaspoon (5g) turmeric
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 cups (400g) cooked black beans 2 cups (400g) cooked black beans
• 2 cups (400g) cooked corn kernels 2 cups (400g) cooked corn kernels
• 1 cup (200g) diced bell peppers 1 cup (200g) diced bell peppers
• 1 cup (200g) diced zucchini 1 cup (200g) diced zucchini
• 1 cup (200g) diced potatoes 1 cup (200g) diced potatoes
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 10g
• Fiber: 10g
• Salt: 1.5g

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 become translucent.
2. 2.
   In a small bowl, combine the ground cumin, paprika, coriander, chili powder, turmeric, dried oregano, and salt. Mix well.
3. 3.
   Add the spice mixture to the pot and cook for 1-2 minutes, stirring constantly to release the flavors.
4. 4.
   Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.
5. 5.
   Add the cooked black beans, corn kernels, diced bell peppers, zucchini, and potatoes to the pot. Stir to evenly distribute the ingredients.
6. 6.
   Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the vegetables are tender.
7. 7.
   Serve the Latin American Curry hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Black beans — If using canned black beans, rinse them thoroughly before adding to the curry to remove excess sodium.
• Coconut milk — Use full-fat coconut milk for a creamier texture and richer flavor.
• Bell peppers — Feel free to use a mix of different colored bell peppers to add visual appeal to the dish.
• Potatoes — Choose waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better during cooking.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeno or serrano pepper to the curry.
• Serve the Latin American Curry with a side of fluffy white rice or warm tortillas.
• Customize the vegetables based on seasonal availability or personal preference.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow the liquid to reduce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Latin American Curry in individual bowls, accompanied by a generous portion of rice or warm tortillas. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To elevate the presentation of the Latin American Curry, sprinkle some additional ground paprika or chili powder on top of the dish. Arrange a few cilantro leaves on the side for an added touch of color.