Maldivian Curry

Ingredients

• Fresh cilantro - For garnish
• Salt - To taste
• Water - 1 cup
• Coconut milk - 1 can (400ml)
• Carrots - 2 medium, sliced
• Potatoes - 2 medium, peeled and cubed
• Tomatoes - 2 medium, diced
• Cinnamon - 1/2 teaspoon
• Chili powder - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 large, finely chopped
• Coconut oil - 2 tablespoons

Instructions

1. Heat the coconut oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. Add the curry powder, turmeric, cumin, coriander, chili powder, and cinnamon. Stir well to coat the onions and spices.
5. Add the diced tomatoes and cook for 5 minutes, until they start to break down.
6. Add the cubed potatoes and sliced carrots to the pot. Stir to combine with the spices and onions.
7. Pour in the coconut milk and water. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the potatoes and carrots are tender.
8. Season with salt to taste.
9. Serve the Maldivian curry hot, garnished with fresh cilantro. Enjoy with steamed rice or naan bread.