Teresa's Recipes
Maldivian Curry
Experience the tropical paradise of the Maldives with this enchanting Maldivian curry. Bursting with vibrant spices and creamy coconut milk, this dish offers a delightful medley of tender vegetables, perfectly balanced by the natural sweetness of carrots and tomatoes. Each bite transports you to sun-drenched beaches, where the culinary traditions are steeped in Indian and Sri Lankan influences. This aromatic curry is more than just a meal; it's a celebration of the Maldives' rich cultural heritage and love for fresh, flavorful ingredients. Ideal for a family dinner or a gathering with friends, serve it with steamed rice or warm naan to soak up every drop of this luscious sauce.
Ingredients
- 2 tablespoons Coconut oil
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon (adjust to taste) Chili powder
- 1/2 teaspoon Cinnamon
- 2 large, diced Tomatoes
- 2 medium, cubed Potatoes
- 2 medium, sliced Carrots
- 1 can (13.5 oz) Coconut milk
- 1 cup Water
- to taste Salt
- for garnish Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 350
- Fat: 20g
- Carbs: 40g
- Protein: 5g
- Sodium: 250mg
- Sugar: 5g
Instructions
- In a large pot, heat the coconut oil over medium heat until melted.
- Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Sprinkle in the curry powder, turmeric, cumin, coriander, chili powder, and cinnamon, stirring well to coat the onions and allow the spices to bloom for about 1-2 minutes.
- Incorporate the diced tomatoes and cook for about 5 minutes, stirring occasionally until they soften and begin to break down.
- Add the cubed potatoes and sliced carrots, mixing thoroughly with the spiced onion mixture.
- Pour in the coconut milk and water, bringing the mixture to a gentle boil.
- Reduce the heat and let it simmer for 30 minutes, or until the potatoes and carrots are tender, stirring occasionally.
- Season the curry with salt to taste, adjusting the spices as needed.
- Serve the Maldivian curry hot, garnished with fresh cilantro. Pair it with steamed rice or warm naan bread for a complete meal.
Tips
- For an extra layer of flavor, add a tablespoon of tamarind paste or a splash of lime juice before serving.
- You can easily customize this curry by adding proteins such as chicken, shrimp, or tofu along with the vegetables.