Coconut curry

Instructions

1. Heat the vegetable oil in a large skillet or saucepan over medium heat.
2. Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cook for another 1-2 minutes until fragrant.
4. Add the ground coriander, cumin, turmeric, and red chili powder, stirring well to coat the onion mixture.
5. Pour in the coconut milk and water or vegetable broth, stirring to combine.
6. Bring the mixture to a gentle simmer, then add the mixed vegetables and chicken or tofu.
7. Season with salt to taste, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
8. If the curry is too thick, add more water or broth to reach the desired consistency.
9. Turn off the heat and garnish with chopped fresh cilantro.
10. Serve hot over cooked rice or with flatbread.