Nouvelle Cuisine Curry

Ingredients

While the original Indian curry is known for its bold and robust flavors, Nouvelle Cuisine focuses on lighter and more delicate presentations. In this adaptation, we will use a lighter hand with the spices, incorporate more fresh and seasonal ingredients, and present the dish in an elegant and visually appealing manner. We alse have the original recipe for Curry, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive 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
• 1/2 teaspoon (2.5g) turmeric 1/2 teaspoon (2.5g) turmeric
• 1/4 teaspoon (1.25g) cayenne pepper (adjust to taste) 1/4 teaspoon (1.25g) cayenne pepper (adjust to taste)
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) diced tomatoes 1 cup (200g) diced tomatoes
• 1 cup (200g) mixed vegetables (such as bell peppers, carrots, and peas) 1 cup (200g) mixed vegetables (such as bell peppers, carrots, and peas)
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 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): 15g, 10g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the ground cumin, ground coriander, turmeric, and cayenne pepper to the skillet. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the vegetable broth, coconut milk, and diced tomatoes. Stir to combine all the ingredients.
4. 4.
   Add the mixed vegetables and cooked chickpeas to the skillet. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low and let the curry simmer for 15-20 minutes, or until the vegetables are tender.
6. 6.
   Serve the Nouvelle Cuisine Curry in individual bowls, garnished with fresh cilantro.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the curry to remove any excess sodium.
• Coconut milk — Use full-fat coconut milk for a creamier texture and richer flavor.
• Mixed vegetables — Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• Ground spices — For enhanced flavor, toast the ground cumin, coriander, and turmeric in a dry skillet for a minute before adding them to the curry.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant color and fresh taste.

Tips & Tricks

• For a creamier texture, blend a small portion of the cooked curry and stir it back into the skillet before serving.
• Experiment with different vegetables and spices to create your own unique Nouvelle Cuisine curry variations.
• Serve the curry with a side of fragrant basmati rice or quinoa for a complete meal.
• Garnish the curry with a drizzle of coconut cream and a sprinkle of toasted coconut flakes for an extra touch of elegance.
• To add a touch of acidity, squeeze fresh lime juice over the curry just before serving.

Serving advice

Serve the Nouvelle Cuisine Curry as a main course, accompanied by fragrant basmati rice or quinoa. Garnish each serving with a sprig of fresh cilantro for a pop of color and freshness.

Presentation advice

To create an elegant presentation, use a ring mold to shape the rice or quinoa into a neat round shape. Place the molded rice or quinoa in the center of the plate and spoon the Nouvelle Cuisine Curry around it. Garnish with a sprig of fresh cilantro and a drizzle of coconut cream for a visually stunning dish.