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)!
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.
