Palestinian Curry

Ingredients

• Fresh cilantro - For garnish
• Salt - To taste
• Coconut milk - 1 can
• Chickpeas - 1 can, drained and rinsed
• Bell pepper - 1, diced
• Carrots - 2 medium, sliced
• Potatoes - 2 medium, peeled and cubed
• Tomatoes - 2 large, 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
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the onions and spices.
4. Add the diced tomatoes and cook for 5 minutes, until they start to soften.
5. Add the cubed potatoes, sliced carrots, diced bell pepper, and drained chickpeas. Stir to combine.
6. Pour in the coconut milk and season with salt to taste. Bring the mixture to a simmer.
7. Cover the pot and let the curry simmer for 30 minutes, or until the vegetables are tender.
8. Serve the Palestinian curry hot, garnished with fresh cilantro. Enjoy with rice or bread!