Palestinian Curry

Ingredients

• Olive oil (2 tablespoons)
• Onion (1, chopped)
• Garlic (4 cloves, minced)
• Ginger (1 tablespoon, grated)
• Curry powder (2 tablespoons)
• Cumin (1 teaspoon)
• Coriander (1 teaspoon)
• Turmeric (1 teaspoon)
• Cayenne pepper (1/2 teaspoon (adjust to taste))
• Tomatoes (2, diced)
• Potatoes (2 cups, cubed)
• Carrots (2 cups, sliced)
• Bell pepper (1, diced)
• Chickpeas (1 can (15 oz), drained and rinsed)
• Coconut milk (1 can (13.5 oz))
• Salt (to taste)
• Fresh cilantro (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes, until the onion is translucent and fragrant.
3. Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper. Mix well to coat the onions and spices, cooking for another 2 minutes.
4. Add the diced tomatoes and cook for 5 minutes, allowing them to soften and meld with the spices.
5. Incorporate the cubed potatoes, sliced carrots, diced bell pepper, and drained chickpeas into the pot. Stir to combine all the ingredients.
6. Pour in the coconut milk and season with salt to taste. Bring the mixture to a gentle simmer.
7. Cover the pot and let the curry simmer for 30 minutes, or until the vegetables are tender and the flavors are well combined.
8. Serve the Palestinian curry hot, garnished with freshly chopped cilantro. Enjoy with rice or warm bread!