Tunisian Curry

Ingredients

Olive oil

2 tablespoons

Onion

1 large, diced

Garlic

3 cloves, minced

Fresh ginger

1 tablespoon, grated

Tunisian spice blend

2 tablespoons

Tomatoes

2 medium, diced

Bell peppers

2, sliced (any color)

Carrots

2, sliced

Potatoes

2 medium, diced

Protein (chicken, beef, or tofu)

1 pound, cubed

Coconut milk

1 can (14 oz)

Vegetable broth

2 cups

Lime juice

2 tablespoons

Salt

to taste

Pepper

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and sauté until softened, about 5 minutes.
3. Stir in the minced garlic, grated ginger, and Tunisian spice blend. Cook for an additional 2 minutes, stirring constantly to release the spices' aromas.
4. Incorporate the diced tomatoes, sliced bell peppers, carrots, potatoes, and your chosen protein. Stir well to coat all ingredients in the fragrant spices.
5. Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 30 minutes, or until the vegetables are tender and the flavors have melded together.
6. Stir in the lime juice and adjust seasoning with salt and pepper to taste.
7. Serve the Tunisian curry hot, garnished with fresh cilantro. Enjoy with fluffy rice or crusty bread for a satisfying meal.