Moroccan Curry

Ingredients

• Lemon juice - 1 tablespoon
• Fresh cilantro - 1/4 cup, chopped
• Protein of your choice (chicken, tofu, or shrimp) - 1 lb, cooked and cubed
• Chickpeas - 1 can (15 oz), drained and rinsed
• Bell peppers - 2, diced
• Potatoes - 2, diced
• Carrots - 2, sliced
• Canned diced tomatoes - 1 can (14 oz)
• Vegetable broth - 2 cups
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Ground turmeric - 1/2 teaspoon
• Ground coriander - 1 teaspoon
• Ground cumin - 1 teaspoon
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive 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 ground cumin, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Stir well to coat the onions and spices.
5. Pour in the vegetable broth and canned diced tomatoes. Bring to a simmer.
6. Add the sliced carrots, diced potatoes, diced bell peppers, and drained chickpeas. Stir to combine.
7. Cover the pot and let the curry simmer for 30 minutes, or until the vegetables are tender.
8. Add the cooked and cubed protein of your choice (chicken, tofu, or shrimp) to the pot. Stir gently to incorporate.
9. Simmer for an additional 5 minutes to heat the protein through.
10. Remove from heat and stir in the chopped fresh cilantro and lemon juice.
11. Serve the Moroccan curry hot with steamed rice or naan bread.