Egyptian Curry

Ingredients

• Fresh cilantro - For garnish
• Salt - To taste
• Protein of your choice (chicken, beef, tofu, etc.) - 400g, diced
• Coconut milk - 1 can (400ml)
• Tomatoes - 2 medium, diced
• Bell pepper - 1, diced
• Carrots - 2 medium, peeled and sliced
• Potatoes - 2 medium, peeled and diced
• Cayenne pepper - 1/4 teaspoon
• Turmeric - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 large, finely chopped
• Vegetable oil - 2 tablespoons

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the onions and spices.
5. Add the diced potatoes, sliced carrots, diced bell pepper, and diced tomatoes. Stir to combine.
6. Pour in the coconut milk and bring to a simmer.
7. Add the diced protein of your choice (chicken, beef, tofu, etc.) and season with salt to taste.
8. Cover the pan and let it simmer for about 20 minutes, or until the vegetables are tender and the protein is cooked through.
9. Serve the Egyptian curry hot, garnished with fresh cilantro. Enjoy with rice or bread!