Ingredients
Scale
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 carrots, sliced
- 2 potatoes, cubed
- 500g chicken breast or tofu, diced
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 400ml coconut milk
- 2 cups broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Sauté onions, garlic, and ginger until aromatic.
- Add carrots, potatoes, and diced chicken or tofu. Cook until lightly browned.
- Stir in curry powder, turmeric, and cumin. Cook for 1 minute to toast spices.
- Pour in coconut milk and broth. Bring to a boil, then reduce heat to simmer.
- Cover and cook for 20-25 minutes until vegetables are tender and sauce thickens.
- Season with salt and pepper, garnish with cilantro, and serve hot over rice.
Notes
- Adjust spice level by increasing or decreasing curry powder.
- You can substitute chicken with chickpeas or vegetables for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Sauté, simmer
- Cuisine: Japanese-inspired curry
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg
