Nepalese Curry

Ingredients

Lime juice

2 tablespoons

Fresh cilantro

1/2 cup, chopped

Protein (e.g., chicken, tofu)

1 pound, cubed

Mixed vegetables (e.g., bell peppers, carrots, peas)

2 cups, chopped

Coconut milk

1 can (14 ounces)

Salt

1 teaspoon

Cayenne pepper

1/2 teaspoon (adjust to taste)

Ground coriander

1 teaspoon

Ground cumin

1 teaspoon

Ground turmeric

1 teaspoon

Curry powder

2 tablespoons

Ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Onion

1 medium, 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. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
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 to release the flavors.
6. Introduce the chopped vegetables and protein of your choice to the pan, and cook for 5 minutes, stirring occasionally until slightly softened.
7. Pour in the coconut milk and bring the mixture to a gentle simmer.
8. Cover the pan and let it cook for 20-25 minutes, or until the vegetables and protein are cooked through and tender.
9. Just before serving, stir in the chopped cilantro and lime juice for a fresh, zesty finish.
10. Serve the Nepalese curry hot with steamed rice or warm naan bread.