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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
- Coconut oil
- 2 tablespoons
- Onion
- 1 large, chopped
- Garlic
- 4 cloves, minced
- Ginger
- 1 tablespoon, grated
- Curry powder
- 2 tablespoons
- Turmeric
- 1 teaspoon
- Cumin
- 1 teaspoon
- Coriander
- 1 teaspoon
- Chili powder
- 1 teaspoon (adjust to taste)
- Cinnamon
- 1/2 teaspoon
- Tomatoes
- 2 large, diced
- Potatoes
- 2 medium, cubed
- Carrots
- 2 medium, sliced
- Coconut milk
- 1 can (13.5 oz)
- Water
- 1 cup
- Salt
- to taste
- Fresh cilantro
- for garnish
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.
Dietary Information
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
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