Cameroonian Curry

Ingredients

• Fresh cilantro (a handful, chopped for garnish)
• Salt (to taste)
• Protein (e.g., chicken, beef, tofu) (500g, cooked)
• Vegetables (e.g., bell peppers, peas, carrots) (3 cups, chopped)
• Coconut milk (400ml can)
• Tomatoes (2, diced)
• Cayenne pepper (1/2 teaspoon)
• Paprika (1 teaspoon)
• Curry powder (2 tablespoons)
• Ginger (1 inch piece, grated)
• Garlic (3 cloves, minced)
• Onion (1, 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 translucent, about 5 minutes.
3. Add the minced garlic and grated ginger, cooking for another 2 minutes until they release their aroma.
4. Stir in the curry powder, paprika, and cayenne pepper, allowing the spices to toast for a minute.
5. Add the diced tomatoes, cooking until they start to soften, stirring frequently for about 5 minutes.
6. Pour in the coconut milk, stirring well to combine and create a creamy base for your curry.
7. Add the chopped vegetables and your choice of cooked protein, ensuring they are fully submerged in the curry base.
8. Cover the pan and let it simmer on low heat for 20-25 minutes, until the vegetables are tender and the flavors are well combined.
9. Season with salt to taste.
10. Serve your Cameroonian curry hot over a bed of fluffy steamed rice or with warm naan bread on the side.
11. Garnish with a sprinkle of fresh cilantro before serving for an added pop of color and freshness.