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!