Veggie Curry

INGREDIENTS

garlic-infused olive oil or coconut oil.

boneless, skinless chicken thighs, seasoned with salt or use chickpeas to make vegetarian

1-2 tablespoons minced ginger

2 carrots, peeled and cut into large chunks

vegetable medley (I used broccoli florets, zucchini, and greens)

1 teaspoon cumin

1/4 teaspoon turmeric

1.5 tablespoons curry powder

red chili flakes

2 teaspoons salt

cilantro, roughly chopped

1 can coconut milk

18 oz crushed/diced tomatoes

2 cups water

lime

METHOD

1. Heat up oil in a dutch oven or stainless steel pot. Brown chicken on both sides. Remove from pot and place to the side.

2. Add in ginger. Sauté for 1-2 minutes and then add in cumin, turmeric, curry powder, and chili flakes. Cook for another minute and then add in vegetables. Cook for about 5 minutes and then add in salt, tomatoes, and water. Add in chicken. Place the lid on the pot and cook for about 20 minutes, or until chicken is cooked through.

3. Add in chickpeas if using, coconut milk, cilantro, and lime. Cook for another 5-10 minutes. Taste and adjust for seasoning. Serve with basmati recipe.