👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter, about 30 seconds.

2. 2

   Add the chopped onion and sauté until softened and translucent, about 6-8 minutes.

3. 3

   Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4

   Add the curry powder and turmeric powder. Stir well and cook for 1-2 minutes, allowing the spices to bloom.

   💡 プロのコツ: Be careful not to burn the spices.
5. 5

   Add the cubed breadfruit to the pot and stir to coat it with the spice mixture. Cook for 5 minutes, stirring occasionally.

6. 6

   Pour in the coconut milk and water. Bring to a simmer, then cover and cook for 20-25 minutes, or until the breadfruit is tender but not mushy.

   💡 プロのコツ: Add more water if the curry becomes too thick.
7. 7

   Add the rinsed beans to the curry and stir gently. Cook for another 5 minutes to heat the beans through.

8. 8

   Season with salt to taste. Garnish with fresh chopped coriander before serving.

   💡 プロのコツ: Taste and adjust salt as needed.