Nepalese Curry

Ingredients

• Lime juice (1 tablespoon)
• Fresh cilantro (1/4 cup, chopped)
• Protein (e.g., chicken, tofu) (2 cups, diced)
• Vegetables (2 cups, chopped (e.g., potatoes, carrots, bell peppers))
• Coconut milk (1 can (400ml))
• Salt (to taste)
• Cayenne pepper (1/2 teaspoon)
• Coriander (1 teaspoon)
• Cumin (1 teaspoon)
• Turmeric (1 teaspoon)
• Curry powder (2 tablespoons)
• Ginger (1 tablespoon, grated)
• Garlic (3 cloves, minced)
• Onion (1 large, finely 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 it becomes translucent, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another 2 minutes.
4. In a small bowl, mix together the curry powder, turmeric, cumin, coriander, cayenne pepper, and salt.
5. Add the spice mixture to the pan and cook for 1 minute, stirring constantly.
6. Add the chopped vegetables and protein of your choice to the pan, and cook for 5 minutes, stirring occasionally.
7. Pour in the coconut milk and bring the mixture to a simmer.
8. Cover the pan and let it cook for 20-25 minutes, or until the vegetables and protein are cooked through.
9. Stir in the chopped cilantro and lime juice.
10. Serve the Nepalese curry hot with steamed rice or naan bread.