👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

   💡 プロのコツ: Ensure the onions are cooked until soft to release their sweetness.
2. 2

   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

3. 3

   Stir in the curry powder, turmeric, cumin, coriander, cinnamon, cardamom, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.

   💡 プロのコツ: Toasting the spices in oil helps to release their full flavor.
4. 4

   Add the sliced carrots, cubed potatoes, cauliflower florets, and green beans to the pot. Stir to coat the vegetables with the spice mixture.

5. 5

   Add the diced tomatoes, tomato paste, and water. Stir everything together, scraping up any browned bits from the bottom of the pot.

   💡 プロのコツ: The tomato paste adds depth and richness to the sauce.
6. 6

   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the vegetables are tender.

   💡 プロのコツ: Check occasionally and add a little more water if the curry becomes too dry.
7. 7

   Season the curry with salt and black pepper to taste. Stir well.

8. 8

   Serve the Djiboutian Vegetable Curry hot, garnished with fresh chopped cilantro. It pairs well with rice or traditional Djiboutian flatbread like Laxoox.

   💡 プロのコツ: A squeeze of lemon juice can add a bright, fresh finish.