Vegetable Curry

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups chopped vegetables (such as carrots, bell peppers, and potatoes)
• Salt, to taste
• Pepper, to taste
• Cooked rice, for serving
• Fresh cilantro, for garnish (optional)

Instructions:

1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and garlic, and sauté until they are soft and translucent.
3. Add the curry powder, cinnamon, ginger, cumin, and cayenne pepper to the pot and cook for about 1 minute, until fragrant.
4. Add the diced tomatoes, coconut milk, and chopped vegetables to the pot and stir to combine.
5. Bring the mixture to a simmer, then reduce heat to low and let it cook for about 15 minutes, until the vegetables are tender.
6. Season with salt and pepper, to taste.
7. Serve the vegetable curry over cooked rice and garnish with fresh cilantro, if desired.