Prep time: 5 minutes
Cook time: 20 minutes
2 tablespoons unsalted butter or ghee
1 medium red onion, diced
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons Rawspicebar Garam Masala blend
1 teaspoon kosher salt, plus more to taste
1 14.5-oz. can full-fat coconut milk
1 14.5-oz. can diced tomatoes
2 7-oz. shrink-wrapped blocks feta, cut into ¼-inch cubes
2 tablespoons fresh lime juice
Chopped fresh cilantro, for garnish
Rice and/or naan for serving, optional
- Heat the butter in a large high-sided skillet over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, ginger, garam masala, and salt, and cook until fragrant, about 1 minute.
- Stir in the coconut milk and tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to medium-low and simmer, covered for 5 to 7 minutes, stirring occasionally (if you have time, you can simmer for up to an hour). For a smoother sauce, puree the mixture with an immersion or regular blender, then return it to the pot.
- Add the feta and lime juice and season to taste with salt. Cook for 3-4 more minutes, until warmed through.
- Serve with rice and/or naan, garnished with cilantro.
Tip: To use cauliflower, cut 1 large head of cauliflower into bite-sized florets. Add florets to the sauce after simmering for 5 to 7 minutes and cook, partially covered, until fork-tender, about 10 minutes.
