Nepalese Curry

Ingredients - Serves 4

• 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

Let's Get Started

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.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 400
• Fat: 15g
• Carbs: 30g
• Protein: 20g
• Sodium: 800mg
• Sugar: 5g