Authentic Egyptian Curry

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Salt (to taste)
• Protein of your choice (chicken, beef, tofu, etc.) (500g, diced)
• Coconut milk (1 (13.5 oz) can)
• Tomatoes (2, diced)
• Bell pepper (1, diced)
• Carrots (2, sliced)
• Potatoes (2, diced)
• Cayenne pepper (1/2 teaspoon)
• Turmeric (1 teaspoon)
• Coriander (1 teaspoon)
• Cumin (1 teaspoon)
• Curry powder (1 tablespoon)
• Ginger (1 tablespoon, grated)
• Garlic (2 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, cook until translucent (about 5 minutes).
3. Stir in the minced garlic and grated ginger, continue to cook for another 2 minutes.
4. Add in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well to evenly coat the onions in the spice blend.
5. Introduce the diced potatoes, sliced carrots, diced bell pepper, and diced tomatoes to the pan. Stir well to combine.
6. Pour in the coconut milk, ensuring the vegetables are well-covered. Bring the mixture to a simmer.
7. Add in the diced protein of your choice, season with salt to taste. Stir well.
8. Cover the pan, reduce the heat to low and let it simmer for about 20 minutes. The vegetables should be tender, and the protein cooked through.
9. Serve the Egyptian curry piping hot, garnished with a scattering of fresh cilantro. Best enjoyed with a side of fluffy rice or warm bread.