Sri Lankan Coconut Curry

Ingredients

Coconut oil

2 tablespoons

Onion

1 large, chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Curry powder

2 tablespoons

Turmeric

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Cinnamon

1/2 teaspoon

Cardamom

1/2 teaspoon

Chili powder

1 teaspoon (adjust to taste)

Salt

1 teaspoon (adjust to taste)

Coconut milk

1 can (400ml)

Vegetables or meat (chicken, beef, or tofu)

4 cups, diced

Fresh cilantro

1/4 cup, chopped

Lime juice

2 tablespoons

Instructions

1. In a large pan, heat the coconut oil over medium heat until melted.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. In a small bowl, combine the curry powder, turmeric, cumin, coriander, cinnamon, cardamom, chili powder, and salt. Mix well.
5. Add the spice mixture to the pan, stirring constantly for about 1 minute to toast the spices.
6. Pour in the coconut milk, stirring to combine, and bring the mixture to a gentle simmer.
7. Add the diced vegetables or meat to the pan, ensuring they are well-coated with the curry sauce.
8. Cover the pan and let it simmer for 20-30 minutes, stirring occasionally, until the vegetables are tender or the meat is cooked through.
9. Remove from heat and stir in the lime juice and chopped cilantro.
10. Serve hot over steamed rice or with naan bread, garnished with extra cilantro if desired.