Maldivian Curry

Ingredients

• Coconut oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Ginger (1 tablespoon, grated)
• Curry powder (2 tablespoons)
• Turmeric (1 teaspoon)
• Cumin (1 teaspoon)
• Coriander (1 teaspoon)
• Chili powder (1 teaspoon (adjust to taste))
• Cinnamon (1/2 teaspoon)
• Tomatoes (2 large, diced)
• Potatoes (2 medium, cubed)
• Carrots (2 medium, sliced)
• Coconut milk (1 can (13.5 oz))
• Water (1 cup)
• Salt (to taste)
• Fresh cilantro (for garnish)

Instructions

1. In a large pot, heat the coconut oil over medium heat until melted.
2. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
4. Sprinkle in the curry powder, turmeric, cumin, coriander, chili powder, and cinnamon, stirring well to coat the onions and allow the spices to bloom for about 1-2 minutes.
5. Incorporate the diced tomatoes and cook for about 5 minutes, stirring occasionally until they soften and begin to break down.
6. Add the cubed potatoes and sliced carrots, mixing thoroughly with the spiced onion mixture.
7. Pour in the coconut milk and water, bringing the mixture to a gentle boil.
8. Reduce the heat and let it simmer for 30 minutes, or until the potatoes and carrots are tender, stirring occasionally.
9. Season the curry with salt to taste, adjusting the spices as needed.
10. Serve the Maldivian curry hot, garnished with fresh cilantro. Pair it with steamed rice or warm naan bread for a complete meal.