How to make seven curry Guyanese style
Recipes in this Video
Dhal, originating from the Indian subcontinent, is a staple dish made from various types of lentils. It holds cultural significance as a nutritious and affordable source of protein, often served with rice or bread. In modern cuisine, dhal has gained global popularity, with many variations reflecting local ingredients and tastes, making it a beloved comfort food worldwide.
Ingredients
- ●lentils
- ●onion
- ●garlic
- ●ginger
- ●tomato
- ●cumin
- ●turmeric
- ●coriander
- ●green chili
- ●coconut milk
- ●vegetable oil
- ●cilantro
- ●lime juice
- ●salt
- ●pepper
Instructions
- 1Rinse lentils under cold water until water runs clear.
- 2Boil lentils in a pot with water until tender, about 20-25 minutes.
- 3Heat oil in a pan over medium heat until shimmering.
- 4Add chopped onion and sauté until translucent, about 5 minutes.
- 5Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
- 6Add chopped tomatoes, cumin, turmeric, and coriander; cook until tomatoes soften, about 5 minutes.
- 7Pour the lentils into the pan and mix well with the spices.
- 8Add coconut milk and simmer for 10 minutes, stirring occasionally.
- 9Season with salt and pepper to taste.
- 10Finish with lime juice and chopped cilantro before serving.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories while maintaining creaminess.
green chili
Healthier: bell pepper
Cheaper: jalapeño
Bell pepper is milder and more accessible.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil provides healthier fats.
onion
Healthier: shallots
Cheaper: leeks
Shallots add a milder flavor.
Techniques
Equipment
Also Known As
Rice is a staple food for over half the world's population, originating in Asia thousands of years ago. It holds cultural significance in many traditions, serving as a symbol of prosperity and fertility. Today, rice is enjoyed globally, with countless varieties and preparations, from sushi in Japan to risotto in Italy.
Ingredients
- ●rice
- ●water
- ●salt
- ●butter
- ●olive oil
- ●bay leaf
- ●garlic
- ●onion
- ●vegetable broth
- ●herbs
- ●spices
- ●coconut milk
- ●peas
- ●carrots
- ●mushrooms
- ●corn
Instructions
- 1Rinse rice under cold water until water runs clear.
- 2Combine rice and water in a pot with a lid.
- 3Add salt and a splash of olive oil or butter for flavor.
- 4Bring the mixture to a boil over medium-high heat.
- 5Reduce heat to low, cover, and simmer until water is absorbed, about 15-20 minutes.
- 6Remove from heat and let sit, covered, for 5 minutes.
- 7Fluff rice with a fork before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is lower in saturated fat.
vegetable broth
Healthier: water
Cheaper: chicken broth
Water reduces sodium while still cooking rice.
coconut milk
Healthier: almond milk
Cheaper: regular milk
Almond milk is lower in calories.
fresh herbs
Healthier: dried herbs
Cheaper: no herbs
Dried herbs are more accessible and have a longer shelf life.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups potatoes, diced
- ●1 cup chickpeas (channa), cooked
- ●1 medium onion, chopped
- ●2 tomatoes, chopped
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1 tsp cumin seeds
- ●1 tsp turmeric powder
- ●1 tsp coriander powder
- ●1 tsp garam masala
- ●2 tbsp oil
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and green chilies, cooking for another minute.
- 5Add chopped tomatoes and cook until they soften.
- 6Mix in turmeric powder, coriander powder, and salt; cook for 2 minutes.
- 7Add diced potatoes and cooked chickpeas, stirring well to combine.
- 8Pour in enough water to cover the potatoes and chickpeas; bring to a boil.
- 9Reduce heat, cover, and simmer until potatoes are tender, about 15-20 minutes.
- 10Stir in garam masala and cook for an additional 5 minutes.
- 11Garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●2 cups eddo (taro root), peeled and cubed
- ●1 large eggplant (baigan), diced
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 green chilies, slit
- ●1 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp garam masala
- ●2 tbsp vegetable oil
- ●Salt to taste
- ●2 cups water
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onion, garlic, and ginger. Sauté until the onions are translucent.
- 4Stir in the turmeric powder, coriander powder, and slit green chilies. Cook for another minute.
- 5Add the cubed eddo and diced eggplant to the pot. Stir well to coat the vegetables with the spices.
- 6Pour in the water and add salt to taste. Bring to a boil.
- 7Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the eddo is tender.
- 8Once the vegetables are cooked, sprinkle garam masala over the curry and stir gently.
- 9Garnish with fresh cilantro before serving.
- 10Serve hot with rice or flatbread.
Equipment
Pumpkin is a staple in many Malian dishes, often used in soups and stews, reflecting the region's agricultural abundance. Traditionally, it is celebrated during harvest festivals and family gatherings, symbolizing nourishment and community. Today, pumpkin has found its way into various cuisines worldwide, enjoyed in both savory and sweet forms, from soups to pies.
Ingredients
- ●pumpkin
- ●onion
- ●garlic
- ●ginger
- ●vegetable broth
- ●coconut milk
- ●cumin
- ●coriander
- ●salt
- ●black pepper
- ●olive oil
- ●fresh herbs
Instructions
- 1Cut the pumpkin in half and remove the seeds.
- 2Peel and dice the pumpkin into cubes.
- 3Heat olive oil in a large pot over medium heat until shimmering.
- 4Add chopped onion and sauté until translucent, about 5 minutes.
- 5Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.
- 6Add the diced pumpkin to the pot and stir to combine.
- 7Pour in vegetable broth and bring to a boil.
- 8Reduce heat and simmer until pumpkin is tender, about 20 minutes.
- 9Use an immersion blender to puree the mixture until smooth.
- 10Stir in coconut milk and season with cumin, coriander, salt, and black pepper.
- 11Simmer for an additional 5 minutes to heat through.
- 12Garnish with fresh herbs before serving.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: milk
Almond milk is lower in calories and still creamy.
vegetable broth
Healthier: homemade stock
Cheaper: water
Homemade stock enhances flavor without added cost.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil offers health benefits while canola is budget-friendly.
fresh herbs
Healthier: dried herbs
Cheaper: no herbs
Dried herbs are more affordable and have a longer shelf life.
Techniques
Equipment
Also Known As
Originating from Sri Lanka, pumpkin curry is a staple in many households, showcasing the island's rich agricultural produce. It reflects the use of local spices and coconut milk, essential elements in Sri Lankan cuisine. Today, this dish has gained popularity globally, often adapted to suit various dietary preferences.
Ingredients
- ●pumpkin
- ●coconut milk
- ●onion
- ●garlic
- ●ginger
- ●green chili
- ●curry powder
- ●turmeric
- ●coriander
- ●cumin
- ●vegetable oil
- ●salt
- ●black pepper
- ●lime juice
- ●cilantro
Instructions
- 1Heat vegetable oil in a large pot over medium heat until shimmering.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic, grated ginger, and chopped green chili; cook for 1-2 minutes until fragrant.
- 4Add curry powder, turmeric, coriander, and cumin; cook for another minute, stirring constantly.
- 5Add diced pumpkin and stir to coat with spices.
- 6Pour in coconut milk and bring to a gentle simmer.
- 7Season with salt and black pepper; cover and cook for 15-20 minutes until pumpkin is tender.
- 8Stir occasionally to prevent sticking, adding water if necessary.
- 9Once cooked, remove from heat and stir in lime juice.
- 10Garnish with chopped cilantro before serving.
- 11Serve hot with rice or bread.
Spinach is a beloved ingredient in Somali cuisine, often featured in stews and salads. It symbolizes health and vitality, making it a staple in many households. Traditionally, spinach is prepared simply to highlight its natural flavors, and it's often served alongside rice or bread. In modern cooking, spinach has found its way into various global dishes, celebrated for its versatility and nutritional benefits.
Ingredients
- ●fresh spinach
- ●olive oil
- ●garlic
- ●onion
- ●lemon juice
- ●salt
- ●pepper
- ●nutmeg
- ●chili flakes
- ●vegetable broth
- ●tomatoes
- ●feta cheese
- ●pine nuts
- ●sesame seeds
- ●cumin
- ●coriander
Instructions
- 1Wash fresh spinach thoroughly under cold water.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add minced garlic and diced onion to the skillet; sauté until fragrant, about 2 minutes.
- 4Add spinach to the skillet; cook until wilted, about 3-4 minutes.
- 5Stir in lemon juice, salt, and pepper to taste.
- 6Sprinkle with nutmeg and chili flakes for added flavor.
- 7Add diced tomatoes and cook for an additional 2 minutes.
- 8If using, crumble feta cheese over the spinach mixture.
- 9Toast pine nuts in a separate pan until golden, about 3-4 minutes.
- 10Garnish the spinach with toasted pine nuts and sesame seeds before serving.
- 11Serve warm as a side dish or as part of a salad.
Ingredient Alternatives
feta cheese
Healthier: cottage cheese
Cheaper: ricotta cheese
Cottage cheese is lower in fat and calories.
olive oil
Healthier: avocado oil
Cheaper: sunflower oil
Avocado oil has healthy fats, while sunflower oil is more affordable.
pine nuts
Healthier: walnuts
Cheaper: sunflower seeds
Walnuts provide healthy fats and are often cheaper.
vegetable broth
Healthier: homemade broth
Cheaper: water with seasoning
Homemade broth can be healthier and more economical.
Techniques
Equipment
Also Known As
Spinach Bhaji, a beloved dish in Indian cuisine, showcases the vibrant flavors and health benefits of spinach. Traditionally served as a side dish, it is often enjoyed with flatbreads like roti or paratha. This dish is not only a staple in Indian households but has also gained popularity in vegetarian diets worldwide, celebrated for its simplicity and nutritional value.
Ingredients
- ●spinach
- ●onion
- ●garlic
- ●ginger
- ●green chili
- ●cumin seeds
- ●mustard seeds
- ●turmeric powder
- ●coriander powder
- ●salt
- ●oil
- ●lemon juice
- ●fresh cilantro
- ●water
Instructions
- 1Heat oil in a pan over medium heat until shimmering.
- 2Add cumin seeds and mustard seeds; cook until they splutter, about 30 seconds.
- 3Stir in chopped onion; sauté until translucent, about 5 minutes.
- 4Add minced garlic and ginger; cook until fragrant, about 1 minute.
- 5Add chopped green chili; sauté for another minute.
- 6Stir in turmeric powder and coriander powder; cook for 1 minute.
- 7Add spinach and a splash of water; cover and cook until wilted, about 3-4 minutes.
- 8Remove lid and stir; cook until excess moisture evaporates, about 2-3 minutes.
- 9Season with salt and mix well; adjust seasoning to taste.
- 10Finish with a squeeze of lemon juice and garnish with fresh cilantro.
Ingredient Alternatives
spinach
Healthier: kale
Cheaper: swiss chard
Kale offers similar nutrients and flavor, while swiss chard is often less expensive.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil is healthier, but vegetable oil is more budget-friendly.
green chili
Healthier: jalapeño
Cheaper: bell pepper
Jalapeño adds heat, while bell pepper is milder and cheaper.
fresh cilantro
Healthier: parsley
Cheaper: dried cilantro
Parsley provides a fresh taste, while dried cilantro is cost-effective.
Techniques
Equipment
Also Known As
Achar is a traditional Nepalese side dish often served with rice and curries. It reflects the vibrant flavors of Nepal, combining spicy, tangy, and aromatic elements. Achar is versatile and can be made with various vegetables, making it a staple in Nepali households. It has gained popularity in South Asian communities worldwide, with variations adapting to local ingredients.
Ingredients
- ●mustard seeds
- ●fenugreek seeds
- ●turmeric powder
- ●red chili powder
- ●salt
- ●lemon juice
- ●ginger
- ●garlic
- ●green chilies
- ●coriander leaves
- ●sesame seeds
- ●mustard oil
- ●cucumber
- ●carrot
- ●radish
Instructions
- 1Toast mustard seeds and fenugreek seeds in a dry pan until aromatic.
- 2Grind the toasted seeds into a coarse powder.
- 3Mix turmeric powder, red chili powder, and salt in a bowl.
- 4Add lemon juice, grated ginger, minced garlic, and chopped green chilies.
- 5Stir in chopped coriander leaves and toasted sesame seeds.
- 6Heat mustard oil until smoking, then cool slightly.
- 7Mix the oil with the spice mixture until well combined.
- 8Add sliced cucumber, carrot, and radish to the mixture.
- 9Toss the vegetables until evenly coated with the spice mixture.
- 10Let sit for at least 30 minutes to allow flavors to meld.
Ingredient Alternatives
mustard oil
Cheaper: vegetable oil
Vegetable oil is more widely available and less expensive.
Techniques
Equipment
Also Known As
Originating from East Asia, stir-frying is a traditional cooking technique that emphasizes quick cooking at high heat. Bok choy, a staple in Chinese cuisine, is celebrated for its crisp texture and mild flavor. This dish showcases the versatility of vegetables and is a popular choice for health-conscious eaters. Today, stir-fries are enjoyed globally, often adapted with local ingredients and flavors.
Ingredients
- ●bok choy
- ●carrots
- ●bell peppers
- ●garlic
- ●ginger
- ●soy sauce
- ●sesame oil
- ●vegetable oil
- ●green onions
- ●red pepper flakes
- ●tofu
- ●water
- ●cornstarch
- ●black pepper
Instructions
- 1Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 2Add diced tofu and cook until golden brown, about 5-7 minutes.
- 3Remove tofu from the skillet and set aside.
- 4Add minced garlic and ginger to the skillet, stirring for 30 seconds until fragrant.
- 5Add sliced carrots and bell peppers, cooking for 3-4 minutes until slightly softened.
- 6Add chopped bok choy and cook until wilted, about 2-3 minutes.
- 7In a small bowl, mix soy sauce, sesame oil, and cornstarch with water to create a sauce.
- 8Pour the sauce over the vegetables in the skillet, stirring to combine.
- 9Add the cooked tofu back to the skillet, tossing to coat everything in the sauce.
- 10Sprinkle with red pepper flakes and black pepper to taste.
- 11Cook for an additional 1-2 minutes until heated through.
- 12Garnish with sliced green onions before serving.
Ingredients
- ●2 cups mixed vegetables (carrots, cauliflower, green beans)
- ●1/2 cup mustard oil
- ●1/4 cup vinegar
- ●2 tbsp salt
- ●1 tbsp turmeric powder
- ●1 tbsp red chili powder
- ●1 tbsp fenugreek seeds
- ●1 tbsp mustard seeds
- ●1 tbsp cumin seeds
- ●1/2 cup sugar
Instructions
- 1Wash and chop the mixed vegetables into small pieces.
- 2In a pan, heat the mustard oil until it starts to smoke, then let it cool.
- 3Add the chopped vegetables to a large mixing bowl.
- 4In a separate bowl, mix the vinegar, salt, turmeric powder, red chili powder, sugar, and the cooled mustard oil.
- 5Toast the fenugreek, mustard, and cumin seeds in a dry pan until fragrant, then crush them coarsely.
- 6Add the spice mixture to the vegetables and mix well to coat evenly.
- 7Transfer the mixture to a clean glass jar, pressing down to remove air pockets.
- 8Seal the jar tightly and let it sit at room temperature for 3-5 days to ferment, shaking it gently each day.
- 9After fermentation, store the achar in the refrigerator for longer shelf life.
Equipment
Chickpeas curry, often known as Chana Masala, has roots in Indian cuisine, where chickpeas are a staple due to their nutritional value and versatility. This dish is celebrated for its rich flavors and aromatic spices, often served with rice or bread. In Mauritius, it has been embraced and adapted, showcasing the island's multicultural culinary influences. Today, variations of chickpeas curry can be found globally, reflecting local ingredients and preferences.
Ingredients
- ●chickpeas
- ●onion
- ●tomato
- ●garlic
- ●ginger
- ●coconut milk
- ●curry powder
- ●cumin
- ●coriander
- ●turmeric
- ●green chili
- ●spinach
- ●cilantro
- ●lemon juice
- ●vegetable oil
Instructions
- 1Soak chickpeas overnight in water, then drain.
- 2Heat oil in a large pot over medium heat until shimmering.
- 3Add chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in minced garlic and ginger, cooking for 1-2 minutes until fragrant.
- 5Add chopped tomatoes and cook until softened, about 5-7 minutes.
- 6Mix in curry powder, cumin, coriander, and turmeric, stirring for 1 minute.
- 7Add soaked chickpeas and stir to coat with spices.
- 8Pour in coconut milk and bring to a simmer.
- 9Reduce heat and cook for 20-25 minutes until chickpeas are tender.
- 10Stir in fresh spinach and cook until wilted, about 2-3 minutes.
- 11Season with lemon juice and chopped cilantro before serving.
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: almond milk
Light coconut milk reduces calories while maintaining creaminess.
curry powder
Healthier: homemade curry blend
Cheaper: cumin + paprika
Homemade blends can be healthier and more flavorful.
spinach
Healthier: kale
Cheaper: frozen spinach
Frozen spinach is often more affordable and equally nutritious.
green chili
Healthier: jalapeño
Cheaper: bell pepper
Jalapeño adds heat while bell pepper is milder and more accessible.
Techniques
Equipment
Also Known As
More Dhal Videos
(9 videos)
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Dhal, Rice, Smoked Herring, Dasheen & Stewed Lamb with Mom
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Homestyle Lentil Curry - Ghar ki Dhal - Karen Ahmed - Love Lentils
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Recipe: How to make Dhal, Surinamese/Indian Dish | CWF
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Spiced Lentil And Coconut Dhal | Waitrose
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G Vinay
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