Nepalese Curry

Ingredients

• Lime juice - 1 tablespoon
• Fresh cilantro - 1/4 cup, chopped
• Protein (e.g., chicken, tofu) - 2 cups, diced
• Vegetables - 2 cups, chopped (e.g., potatoes, carrots, bell peppers)
• Coconut milk - 1 can (400ml)
• Salt - To taste
• Cayenne pepper - 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
• 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 it becomes translucent, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. In a small bowl, mix together the curry powder, turmeric, cumin, coriander, cayenne pepper, and salt.
5. Add the spice mixture to the pan and cook for 1 minute, stirring constantly.
6. Add the chopped vegetables and protein of your choice to the pan, and cook for 5 minutes, stirring occasionally.
7. Pour in the coconut milk and bring the mixture to a simmer.
8. Cover the pan and let it cook for 20-25 minutes, or until the vegetables and protein are cooked through.
9. Stir in the chopped cilantro and lime juice.
10. Serve the Nepalese curry hot with steamed rice or naan bread.