Serves 2-4
I make this as a vegetable curry, but it would be easy to add chicken. Also you could add other vegetables such as red or green peppers or green beans….
Ingredients:
2 tablespoons canola oil
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon minced ginger
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 cinnamon stick
1 cup seeded, diced tomatoes
14 oz can unsweetened coconut milk
2 medium potatoes, diced
1 large sweet potato (peeled and cut)
2 carrots (peeled & cut)
Directions:
- Heat oil in a large skillet over medium heat
- Add onion and cook, stirring occasionally (about 5 minutes)
- Add garlic and ginger. Cook 2 minutes
- Add curry powder, cumin, cardamom, cinnamon stick and cook stirring constantly for 30 seconds.
- Add tomatoes, coconut milk and salt and stir.
- Add potatoes and carrots and cover. Bring to a boil.
- Reduce heat to medium low and simmer until vegetables are tender (about 20 minutes)
- Serve with rice.
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