Egyptian Curry
This Egyptian curry is a flavorful and aromatic dish made with a blend of spices, vegetables, and protein of your choice.
Ingredients - Serves 4
- 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
Let's Get Started
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and cook for another 2 minutes.
- Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the onions and spices.
- Add the diced potatoes, sliced carrots, diced bell pepper, and diced tomatoes. Stir to combine.
- Pour in the coconut milk and bring to a simmer.
- Add the diced protein of your choice (chicken, beef, tofu, etc.) and season with salt to taste.
- Cover the pan and let it simmer for about 20 minutes, or until the vegetables are tender and the protein is cooked through.
- Serve the Egyptian curry hot, garnished with fresh cilantro. Enjoy with rice or bread!
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 15g
- Carbs: 40g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
