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Spice-Of-Life Curry

Stove-TopIndianVegetarian

Time: 30 minutes

Yield: 6 servings

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About

What does your boring Wednesday night need? A little bit of Spice-Of-Life Curry! Equal parts creamy and spicy, this Indian-inspired dish can really make you look forward to dinnertime after a drawn out, uneventful day. Serve Spice-Of-Life Curry over a bed of steaming basmati rice with a side of soft, fluffy naan, and embrace some adventure on any average day. You owe it to yourself to live life to the fullest (in the most delicious of ways)!

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Ingredients

  • For the curry:
  • 1 tablespoon coconut oil
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 medium knob fresh ginger, grated and minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons curry powder
  • 1 (14.5-ounce) can full-fat coconut milk
  • 1 (14.5-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • fresh lime juice, to taste
  • For serving:
  • basmati rice, to taste, cooked and warm
  • naan bread, to taste, warm
  • cilantro, to taste, chopped
  • lime wedges, to taste

Directions

Step 1 -In a large skillet or pot over medium-high heat, add the coconut oil and heat until sizzling.

Step 2 -Add the onions to the hot oil and cook, about 8 minutes.

Step 3 -Stir the garlic and the ginger into the onions and cook, about 1 minute.

Step 4 -Stir the salt, the pepper, and the curry powder into the onion mixture.

Step 5 -Add the coconut milk and the crushed tomatoes and their juices to the onion mixture.

Step 6 -Reduce the heat to medium-low and simmer the curry mixture, about 15-20 minutes.

Step 7 -Stir the chickpeas into the curry mixture and cook, stirring often, about 5 minutes.

Step 8 -Transfer the skillet from the heat and drizzle with the lime juice.

Step 9 -Serve the curry over the rice, paired with the naan, then garnish with the cilantro and the lime wedges.

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