| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 17g | 12g | 40g |
| sugars | fibre | protein | salt |
| 7g | 10g | 13g | 0.35g |
There’s a special place in my heart for the mingling of flavors found in our Vegetable Hummingbird Curry. Drawing on my roots from both California’s vibrant agricultural scene and my Gujarati heritage, this dish ticks all the right elements of my palate. A feast to the eyes as well as the taste buds, this delightful curry combines humble ingredients into a warming, wholesome, lasting comfort food.
The Fusion of Cultures
This recipe for Vegetable Hummingbird Curry is a perfect example of what I aim to achieve through my cooking: a melting pot of flavors. The earthy tones of the hummingbird fruit, humble yet versatile, act as a sponge embracing all the spices and other ingredients. The coconut milk adds luxuriousness and creaminess to the dish, contrasting and enhancing the piquant warmth from the curry powder, turmeric, and cumin-aromatics that take me back to the Gujarati kitchens I grown up around.
A Dish of Nourishment
Combining the best of the West coast’s fresh veggies and tropical hummingbird fruits with an underpinning of traditional Indian spices not only results in an incredible flavor profile but also makes this a nutrient-packed dish. Hummingbird fruits are rich in antioxidants, and when combined with heart-healthy olive oil, immunity-boosting garlic, ginger, and a rainbow of veggies, you’ve got yourself a superfood curry! Plus, you’re harnessing the proven heart and brain health benefits of turmeric. You can feel good about every bite!
You could make parallels between this dish and the more ubiquitous vegetable korma, albeit with a distinct aromatic blend. It pairs beautifully with a simple basmati rice or a flaky, buttery naan bread. For those seeking a little protein, this curry would work splendidly beside a grilled chicken breast or a crispy paneer salad. You can check out a contrastingly complementing Paneer Salad recipe here.
No matter how you serve up a bowl of this Vegetable Hummingbird Curry, I have no doubt that it will swiftly become a beloved recipe in your culinary repertoire, just as it has in mine. Here’s to embracing the best of all our cultural influences, one delicious dish at a time!
What You’ll Need
- 3 medium-sized hummingbird fruits
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 inch piece of fresh ginger, grated
- 2 cups of diced carrots
- 1 cup of diced bell peppers
- 1 cup of diced zucchini
- 3 cups of coconut milk
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 2 tablespoons of olive oil
- Salt to taste
- Fresh coriander leaves for garnish
- 2 cups of cooked rice (for serving)
Method
Step One
Heat the olive oil in a large pan over medium heat. Once the oil is hot, add the finely chopped onions to the pan and sauté until they turn light brown.
Step Two
Add the minced garlic and grated ginger to the pan. Stir well and sauté for a minute or until the raw smell of the garlic goes away.
Step Three
Add the diced carrots, bell peppers, and zucchini to the pan. Stir well and cook until the vegetables are semi-cooked.
Step Four
Add the curry powder, turmeric powder, cumin powder, and salt to the pan. Stir well to coat the vegetables in the spices. Cook for a few minutes until you can smell the spices.
Step Five
Cut the hummingbird fruits into halves, discard the seeds and scoop out the pulp. Add this pulp to the pan and mix well with the vegetables. Cook for another five minutes.
Step Six
Pour the coconut milk into the pan. Mix well and bring the mixture to a boil. Lower the heat and let the curry simmer for 15-20 minutes or until it thickens.
Step Seven
Check the seasoning and adjust if needed. Garnish the curry with fresh coriander leaves.
Step Eight
Serve the Vegetable Hummingbird Curry hot over cooked rice. Enjoy!
