Kalinté Curry

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 2 tomatoes, diced 2 tomatoes, diced
• 1 small eggplant, cut into cubes 1 small eggplant, cut into cubes
• 1 cup pumpkin, peeled and diced 1 cup pumpkin, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup vegetable broth 1 cup vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 4g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, fenugreek seeds, and chili powder. Add this spice mixture to the pot and stir well to coat the onions, garlic, and ginger.
4. 4.
   Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
5. 5.
   Add the eggplant, pumpkin, and green beans to the pot and stir to combine with the spices and tomatoes.
6. 6.
   Pour in the vegetable broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 20-25 minutes, or until the vegetables are tender.
7. 7.
   Once the vegetables are cooked, remove the pot from the heat and garnish with fresh cilantro.
8. 8.
   Serve the Kalinté Curry hot with steamed basmati rice or warm roti.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from becoming mushy, make sure to cut it into evenly sized cubes and avoid overcooking.
• Fenugreek seeds — Toasting the fenugreek seeds before adding them to the curry will enhance their flavor. Simply heat a dry pan over medium heat and toast the seeds for a minute or two until fragrant.
• Green beans — To retain their vibrant green color and crispness, blanch the green beans in boiling water for a minute before adding them to the curry.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add a chopped green chili.
• Feel free to customize the vegetables according to your preference. You can add carrots, bell peppers, or even potatoes.
• To make the curry creamier, you can stir in a tablespoon of coconut milk or cashew cream towards the end of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the Kalinté Curry with a side of tangy mango chutney for an extra burst of flavor.

Serving advice

Serve the Kalinté Curry hot with steamed basmati rice or warm roti. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To elevate the presentation of the Kalinté Curry, serve it in individual bowls or on a large platter. Sprinkle some additional chopped cilantro on top for an attractive garnish. Accompany the dish with a side of steamed rice and warm roti.