Palestinian Curry
This Palestinian 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
- 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
Let's Get Started
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
- Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well to coat the onions and spices.
- Add the diced tomatoes and cook for 5 minutes, until they start to soften.
- Add the cubed potatoes, sliced carrots, diced bell pepper, and drained chickpeas. Stir to combine.
- Pour in the coconut milk and season with salt to taste. Bring the mixture to a simmer.
- Cover the pot and let the curry simmer for 30 minutes, or until the vegetables are tender.
- Serve the Palestinian curry hot, garnished with fresh cilantro. Enjoy with rice or bread!
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 400
- Fat: 15g
- Carbs: 40g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
