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Authentic Egyptian Curry
Immerse yourself in the exotic flavors of the Middle East with this authentic Egyptian curry. Rich, aromatic, and bursting with a symphony of spices, this dish beautifully melds a medley of hearty vegetables with your choice of protein, all simmered in creamy coconut milk. It's a delightful sensory journey that brings the vibrancy of Egyptian street food right into your kitchen!
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
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion, cook until translucent (about 5 minutes).
- Stir in the minced garlic and grated ginger, continue to cook for another 2 minutes.
- Add in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir well to evenly coat the onions in the spice blend.
- Introduce the diced potatoes, sliced carrots, diced bell pepper, and diced tomatoes to the pan. Stir well to combine.
- Pour in the coconut milk, ensuring the vegetables are well-covered. Bring the mixture to a simmer.
- Add in the diced protein of your choice, season with salt to taste. Stir well.
- 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.
- Serve the Egyptian curry piping hot, garnished with a scattering of fresh cilantro. Best enjoyed with a side of fluffy rice or warm bread.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 500 Fat: 30g Carbs: 30g Protein: 28g Sodium: 750mg Sugar: 8g
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