{"id":188346,"title":"Curry de n\u0103ut \u0219i conopid\u0103","modified":"2026-10-06T14:50:32+02:00","plain":"Un curry vegetarian de n\u0103ut \u0219i conopid\u0103, f\u0103r\u0103 orez sau p\u00e2ine: sos de ro\u0219ii condimentat, aquafaba \u0219i iaurt cremos.\n\n\n\n\u00cen tigaie, n\u0103utul fierbe la foc mic \u00eempreun\u0103 cu buche\u021bele mici de conopid\u0103 \u0219i un sos de ro\u0219ii cu mirodenii. Aquafaba d\u0103 sosului consisten\u021ba necesar\u0103 pentru a \u00eenveli ingredientele, iaurtul aduce o prospe\u021bime cremoas\u0103, iar boiaua afumat\u0103, o not\u0103 lemnoas\u0103. Vegetarian \u0219i s\u0103\u021bios, cu un con\u021binut moderat de carbohidra\u021bi dac\u0103 este servit f\u0103r\u0103 orez sau p\u00e2ine, acest curry se prepar\u0103 pentru o persoan\u0103 \u00een 20 de minute \u0219i are aproximativ 510 kcal pe por\u021bie. Reg\u0103si\u021bi aceast\u0103 re\u021bet\u0103 printre preparatele mele keto.\n\n\n\nCe este curry-ul de n\u0103ut \u0219i conopid\u0103?\n\n\n\nEchilibrul se bazeaz\u0103 pe un duo simplu: n\u0103utul fiert d\u0103 consisten\u021b\u0103 \u0219i face preparatul hr\u0103nitor, iar conopida desf\u0103cut\u0103 \u00een buche\u021bele mici adaug\u0103 o arom\u0103 vegetal\u0103 delicat\u0103 \u0219i o textur\u0103 fraged\u0103. Baza aromatic\u0103 reune\u0219te ceap\u0103 ro\u0219ie, usturoi zdrobit \u0219i ghimbir ras, al\u0103turi de mirodenii m\u0103cinate, \u00eenc\u0103lzite scurt \u00een gr\u0103sime pentru a le intensifica aroma.\n\n\n\nSosul are la baz\u0103 ro\u0219ii proaspete, past\u0103 concentrat\u0103 de ro\u0219ii \u0219i lichidul din conserva de n\u0103ut. Acest lichid, aquafaba, asigur\u0103 umiditatea \u0219i ajut\u0103 sosul s\u0103 \u00eenveleasc\u0103 ingredientele; iaurtul, \u00eencorporat dup\u0103 oprirea focului, armonizeaz\u0103 gustul. Urm\u0103rim s\u0103 ob\u021binem un sos cremos, dar u\u0219or, o conopid\u0103 fraged\u0103, care \u00ee\u0219i p\u0103streaz\u0103 forma, \u0219i boabe de n\u0103ut bine \u00eenc\u0103lzite.\n\n\n\n\u00cen aceea\u0219i not\u0103: Cu\u0219cu\u0219 de conopid\u0103.\n\n\n\nSpiritul re\u021betei\n\n\n\nAceast\u0103 re\u021bet\u0103 apar\u021bine buc\u0103t\u0103riei de zi cu zi, practice \u0219i rapide. Transform\u0103 o legum\u0103 proasp\u0103t\u0103 sau congelat\u0103 \u0219i o conserv\u0103 mic\u0103 de n\u0103ut \u00eentr-o cin\u0103 cald\u0103 \u0219i complet\u0103: fiind deja fiert, n\u0103utul d\u0103 consisten\u021b\u0103 f\u0103r\u0103 o preg\u0103tire \u00eendelungat\u0103, \u00eentr-o variant\u0103 rapid\u0103, apropiat\u0103 de chana masala.\n\n\n\nDou\u0103 alegeri definesc prepararea. Mai \u00eent\u00e2i, n\u0103utul este folosit cu tot cu lichid, care contribuie la g\u0103tire \u0219i \u00eembl\u00e2nze\u0219te sosul. Apoi, iaurtul simplu, din lapte sau vegetal, tempereaz\u0103 iu\u021beala ardeiului \u0219i aduce o aciditate delicat\u0103, \u00een timp ce boiaua afumat\u0103 d\u0103 o not\u0103 mai rotund\u0103 ro\u0219iilor \u0219i mirodeniilor.\n\n\n\nIngredientele principale\n\n\n\nN\u0103utul fiert, o conserv\u0103 mic\u0103 sau un borcan de 200 g (greutatea total\u0103 \u00eenainte de scurgere), formeaz\u0103 baza. Textura sa moale, u\u0219or f\u0103inoas\u0103, absoarbe aromele \u0219i face preparatul s\u0103\u021bios, iar lichidul s\u0103u, turnat \u00een tigaie, asigur\u0103 o parte din umiditatea necesar\u0103 g\u0103tirii. Conopida, aproximativ 150 g, se desface \u00een buche\u021bele mici: dac\u0103 este congelat\u0103, se adaug\u0103 direct; dac\u0103 este proasp\u0103t\u0103, sunt suficiente o cl\u0103tire rapid\u0103 \u0219i o scurgere atent\u0103.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i spirit: Pui cu \u0219unc\u0103 de Parma.\n\n\n\nRo\u0219ia proasp\u0103t\u0103, t\u0103iat\u0103 \u0219i folosit\u0103 cu tot cu suc \u0219i semin\u021be, aduce aciditatea care echilibreaz\u0103 leguminoasele, iar pasta concentrat\u0103 de ro\u0219ii, dou\u0103 linguri\u021be, \u00eengroa\u0219\u0103 baza f\u0103r\u0103 s\u0103 adauge prea mult lichid. Ceapa ro\u0219ie d\u0103 o dulcea\u021b\u0103 delicat\u0103, usturoiul zdrobit \u00ee\u0219i elibereaz\u0103 rapid aroma, iar ghimbirul ras ofer\u0103 o iu\u021beal\u0103 vie, cu note citrice. Iaurtul simplu, trei linguri ad\u0103ugate dup\u0103 oprirea focului, face sosul mai cremos \u0219i domole\u0219te iu\u021beala ardeiului; \u00een aceea\u0219i idee, o raita poate \u00eenso\u021bi preparatul la servire.\n\n\n\nMirodeniile dau caracterul preparatului: dou\u0103 linguri\u021be de coriandru m\u0103cinat pentru o arom\u0103 cald\u0103, citric\u0103, una de chimion pentru o not\u0103 pr\u0103jit\u0103 \u0219i turmeric pentru culoare \u0219i o u\u0219oar\u0103 am\u0103real\u0103. Boiaua, de preferin\u021b\u0103 afumat\u0103, adaug\u0103 o dulcea\u021b\u0103 u\u0219or piperat\u0103, fulgii de ardei iute (o lingur\u0103) pot da o iu\u021beal\u0103 pronun\u021bat\u0103, iar un praf de piper negru \u00eenvioreaz\u0103 gustul final. Este suficient un singur tip de gr\u0103sime: ulei de avocado, de m\u0103sline cu gust delicat, de floarea-soarelui cu con\u021binut ridicat de acid oleic sau de cocos.\n\n\n\nRepere tehnice \u0219i servire\n\n\n\n\u00cen farfurie, curry-ul trebuie s\u0103 r\u0103m\u00e2n\u0103 cremos, dar fluid: ceapa s\u0103 fie bine \u00eenmuiat\u0103 \u00een baz\u0103, mirodeniile s\u0103 parfumeze sosul, conopida s\u0103 se poat\u0103 t\u0103ia cu lingura, p\u0103str\u00e2ndu-\u0219i forma, iar boabele de n\u0103ut s\u0103 r\u0103m\u00e2n\u0103 \u00eentregi. Dup\u0103 10 p\u00e2n\u0103 la 15 minute de fierbere la foc mic, v\u00e2rful unui cu\u021bit p\u0103trunde \u00een buche\u021bele f\u0103r\u0103 rezisten\u021b\u0103 semnificativ\u0103. Servi\u021bi preparatul fierbinte, \u00eentr-un bol sau \u00eentr-o farfurie ad\u00e2nc\u0103; este suficient de sine st\u0103t\u0103tor, dar poate fi \u00eenso\u021bit de o salat\u0103 verde sau de legume f\u0103r\u0103 amidon.\n\n\n\nPe aceea\u0219i tem\u0103: Curry cremos de pui.\n\n\n\nPune\u021bi c\u00e2t mai repede por\u021biile r\u0103mase la frigider, \u00eentr-un recipient \u00eenchis ermetic, \u0219i re\u00eenc\u0103lzi\u021bi-le la foc mic, amestec\u00e2nd, pentru a p\u0103stra textura iaurtului. Preparatul poate fi congelat, chiar dac\u0103, dup\u0103 decongelare, conopida devine mai moale, iar sosul uneori u\u0219or granulat.\n\n\n\nDac\u0103 \u00eel prefera\u021bi cu carne, iat\u0103 re\u021beta mea de pui cu curry.\n\n\n\nAlte preparate de acela\u0219i fel se g\u0103sesc printre re\u021betele mele cu pu\u021bini carbohidra\u021bi.\n\n\n\n\n\n\tCurry de n\u0103ut \u0219i conopid\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 conserv\u0103 mic\u0103 de n\u0103ut (fiert, la conserv\u0103 sau la borcan) (de 200 g)150 g de conopid\u0103 (\u00een buche\u021bele mici)1 ro\u0219ie1 ceap\u0103 ro\u0219ieo buc\u0103\u021bic\u0103 de ghimbir (proasp\u0103t)2 c\u0103\u021bei de usturoi2 linguri\u021be de past\u0103 concentrat\u0103 de tomate3 linguri de iaurt, din lapte sau vegetal1 lingur\u0103 de fulgi de ardei iute2 linguri\u021be de semin\u021be de coriandru (m\u0103cinate)1 linguri\u021b\u0103 de semin\u021be de chimion (m\u0103cinate)1 linguri\u021b\u0103 de curcuma pudr\u01031 linguri\u021b\u0103 de boia de ardei (de preferin\u021b\u0103 afumat\u0103)1 v\u00e2rf de cu\u021bit de piper negruulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic (pentru g\u0103tit)sau ulei de cocos (pentru g\u0103tit)\t\n\t\n\t\tScoate\u021bi conopida din congelator. De obicei, este deja desf\u0103cut\u0103 \u00een buche\u021bele mici. Dac\u0103 folosi\u021bi conopid\u0103 proasp\u0103t\u0103, desface\u021bi-o \u00een buche\u021bele mici, sp\u0103la\u021bi-o rapid \u0219i l\u0103sa\u021bi-o la scurs.T\u0103ia\u021bi ceapa \u00een felii sub\u021biri \u0219i c\u0103li\u021bi-o p\u00e2n\u0103 devine translucid\u0103.Zdrobi\u021bi usturoiul cu presa. Rade\u021bi ghimbirul. Ad\u0103uga\u021bi-le pe am\u00e2ndou\u0103. C\u0103li\u021bi totul pu\u021bin.Ad\u0103uga\u021bi toate mirodeniile \u0219i c\u0103li\u021bi totul pu\u021bin. Amestecul devine acum pu\u021bin uscat. Este \u00een regul\u0103 pentru un curry indian, \u00eel ve\u021bi stinge cu lichid imediat.T\u0103ia\u021bi ro\u0219ia \u00een buc\u0103\u021bi \u0219i ad\u0103uga\u021bi-o. \u00cendep\u0103rta\u021bi partea tare unde era codi\u021ba, p\u0103stra\u021bi semin\u021bele \u0219i sucul.Ad\u0103uga\u021bi conopida, \u00eempreun\u0103 cu pasta concentrat\u0103 de tomate \u0219i \u00eentregul con\u021binut al conservei de n\u0103ut, inclusiv aquafaba (lichidul). L\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mic \u00eentre 10 minute \u0219i un sfert de or\u0103.Opri\u021bi focul \u0219i \u00eencorpora\u021bi iaurtul.\t\n\t\n\t\tUstensile: tigaie mare f\u0103r\u0103 PFAS (sau din font\u0103, dac\u0103 sunte\u021bi obi\u0219nui\u021bi s\u0103 o folosi\u021bi), spatul\u0103, pres\u0103 de usturoi, r\u0103z\u0103toare (cu mai multe fe\u021be).\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/188346","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=188346"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/188346\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/184880"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=188346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=188346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=188346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}