Curry for Funyassi Fans
The word 'curry' comes from the Tamil word 'kari', which means sauce or gravy.
This is vegetarian and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 18.
Ingredients
- 2 teaspoon Vegetable oil
- 1 medium Onion
- 3 clove Garlic cloves
- 1 inch Ginger
- 2 teaspoon Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 cup Coconut milk
- 2 medium Tomatoes
- 2 medium Potatoes
- 2 medium Carrots
- 2 medium Bell peppers
- 1 can Chickpeas
- 2 tablespoon Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onions and sauté until golden brown.
- Add minced garlic and grated ginger, and cook for another 2 minutes.
- In a small bowl, mix together curry powder, turmeric powder, cumin powder, coriander powder, cayenne pepper, and salt.
- Add the spice mixture to the pot and cook for 1 minute, stirring constantly.
- Pour in coconut milk and stir well.
- Add chopped tomatoes, peeled and diced potatoes, sliced carrots, diced bell peppers, and drained chickpeas.
- Bring the curry to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
- Stir in fresh cilantro and lemon juice.
- Let the curry rest for 10 minutes before serving.
- Serve hot with rice or naan bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.