Puerto Rican Curry

Ingredients

While the original Indian curry is known for its intense heat and complex spice blends, the Puerto Rican Curry takes a milder approach. It incorporates the unique flavors of Puerto Rican cuisine, such as sofrito (a blend of onions, peppers, garlic, and herbs), adobo seasoning, and coconut milk. These additions create a harmonious fusion of Indian and Puerto Rican flavors. 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
• 1 bell pepper, diced 1 bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) adobo seasoning 1 tablespoon (15g) adobo seasoning
• 1 tablespoon (15g) curry powder 1 tablespoon (15g) curry powder
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, sliced 2 carrots, sliced
• 1 cup (200g) green peas 1 cup (200g) green peas
• 1 cup (200g) diced tomatoes 1 cup (200g) diced tomatoes
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 6g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables are softened and lightly browned.
3. 3.
   Stir in the adobo seasoning, curry powder, ground cumin, paprika, and dried oregano. Cook for an additional 2 minutes to toast the spices.
4. 4.
   Pour in the coconut milk and vegetable broth. Stir well to combine.
5. 5.
   Add the cubed potatoes, sliced carrots, green peas, and diced tomatoes to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the vegetables are tender.
7. 7.
   Serve the Puerto Rican Curry hot, garnished with fresh cilantro. Enjoy with rice or warm tortillas.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Adobo seasoning — If you can't find adobo seasoning, you can make your own by combining equal parts of garlic powder, onion powder, salt, black pepper, oregano, and turmeric.

Tips & Tricks

• For a spicier kick, add a diced jalapeno or a pinch of cayenne pepper.
• Serve the Puerto Rican Curry with a side of tostones (fried plantains) for a delicious combination of flavors and textures.
• If you prefer a thicker curry, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering curry until thickened.
• Feel free to customize the vegetables in the curry based on your preferences and seasonal availability.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Puerto Rican Curry over a bed of fluffy white rice or with warm tortillas for a complete and satisfying meal. Don't forget to garnish with fresh cilantro for a burst of freshness.

Presentation advice

To make the dish visually appealing, arrange the curry in a shallow bowl with a scoop of rice in the center. Drizzle some coconut milk on top and sprinkle with chopped cilantro. Serve with a side of warm tortillas or tostones.