1 tbsp RawSpiceBar's Madras Curry Powder
2 tbsp vegetable oil
1 onion, diced
1 inch ginger, minced
2 cloves garlic, minced
28 oz can whole tomatoes, pureed
15 oz can chickpeas
Kosher salt, to taste
4 cups any mix of veggies - carrots, green beans, broccoli, cauliflower
1 lime, juice
Bunch fresh coriander, chopped, optional
1 16 ounce can light coconut milk
Rice, cauliflower rice, and/or naan for serving
1. Heat the oil in a large skillet over medium-high heat. Once hot, add onions, madras curry powder and saute, 4-5 minutes.
2. Add in the ginger, garlic and veggies. Cook until the veggies are tender and fragrant, about 5 minutes. Add chickpeas and tomatoes and saute, another 2-3 minutes.
3. Add in the coconut milk and bring to a boil, reduce heat, and simmer until the vegetables are tender and the sauce is thick and bubbly, about 10 minutes.
4. Stir in the cilantro and season with salt and pepper. Serve over top of cooked rice with a side of hot naan for serving. Serve over cauliflower rice to keep it grain-free.