Bhutanese Cheese Curry (Ema Daji)

• 8 green cayenne chilies, seeded and chopped
• 1 large onion, sliced lengthwise
• 2 teaspoons vegetable oil
• 1 1/2 cups tomatoes, chopped
• 3 garlic cloves, chopped
• 1/3 lb feta cheese, copped in small cubes
• 4 tablespoons coriander leaves, chopped

1. Put the chiles, onion, water and oil in a medium pot and bring to a boil.
2. Cover, reduce the heat slightly and cook at a strong simmer for 15 minutes.
3. Add the tomatoes and garlic and bring back to a boil, then simmer uncovered for 10 minutes, or until the tomatoes are melting into the liquid and the garlic has softened.
4. Add the cheese and simmer for another 3 to 4 minutes.
5. Stir, remove from the heat, cover, and let sit for 10 minutes before serving.
6. this is best served warm, not hot.
7. Stir in coriander leaves (cilentro), add salt and pepper to taste and serves.
8. This is usually served with Bhutanese red rice, but it is also good with plain rice accompanied with a stir fried green vegetable.

cayenne chilies, onion, vegetable oil, tomatoes, garlic, feta cheese, coriander leaves

Taken from www.food.com/recipe/bhutanese-cheese-curry-ema-daji-305916 (may not work)