Ingredients
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
Directions
- Heat the oil in a large skillet over medium-high heat. Once hot, add onions, madras curry powder and saute, 4-5 minutes.
- 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.
- 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.
- 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.
