New Mexican Curry

Ingredients

While the original Indian curry is known for its complex blend of spices and rich flavors, our New Mexican Curry incorporates the unique ingredients and flavors of New Mexican cuisine. We substitute traditional Indian spices with New Mexican chili peppers, such as Hatch or Anaheim, to add a distinct heat and smokiness to the dish. Additionally, we incorporate local ingredients like corn, beans, and cilantro to give it a true New Mexican flair. 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, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons (10g) ground cumin 2 teaspoons (10g) ground cumin
• 2 teaspoons (10g) ground coriander 2 teaspoons (10g) ground coriander
• 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) smoked paprika
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) ground cinnamon 1 teaspoon (5g) ground cinnamon
• 2 New Mexican chili peppers, roasted, peeled, and diced 2 New Mexican chili peppers, roasted, peeled, and diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 8g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
3. 3.
   In a small bowl, combine the ground cumin, ground coriander, smoked paprika, dried oregano, and ground cinnamon.
4. 4.
   Add the spice mixture to the pot and cook for 1-2 minutes, stirring constantly to toast the spices.
5. 5.
   Add the roasted and diced New Mexican chili peppers, diced tomatoes, vegetable broth, corn kernels, and black beans to the pot. Stir well to combine.
6. 6.
   Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld together.
7. 7.
   Stir in the coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes.
8. 8.
   Serve the New Mexican Curry hot, garnished with fresh cilantro.

Treat your ingredients with care...

• New Mexican chili peppers — Roast the peppers over an open flame or under the broiler until the skin is charred. Place them in a sealed plastic bag for a few minutes to steam, then peel off the skin and remove the seeds before dicing.
• Coconut milk — Use full-fat coconut milk for a creamy and rich texture in the curry.

Tips & Tricks

• For an extra kick of heat, add a pinch of New Mexican chili powder or cayenne pepper.
• Serve the New Mexican Curry with warm tortillas or fluffy rice to soak up the flavorful sauce.
• Customize the dish by adding your favorite vegetables, such as bell peppers or zucchini, during the cooking process.
• If you prefer a milder curry, remove the seeds from the New Mexican chili peppers before adding them to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the New Mexican Curry as a main dish accompanied by warm tortillas or rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the New Mexican Curry in a vibrant bowl, allowing the rich colors of the curry to shine through. Sprinkle some chopped cilantro on top for an added pop of green.