Easy Weeknight Curry

This is a simple recipe to make for a weeknight meal when you’re craving warm comfort food but don’t want to spend hours in the kitchen. This recipe can easily be changed up by using different curry powders. It’s also a good one for using up almost any vegetables that you in the fridge.

Ingredients:

1 Tbsp canola oil

1 Tbsp fresh ginger, minced

1 Tbsp fresh garlic, minced

1 medium onion, chopped

2 chicken breasts, cubed (and/or 1 can of chickpeas)

1 large (28 oz) can of diced tomatoes

2 Tbsp curry powder (try Yellow Curry Powder, Madras, Vindaloo, or even Vadouvan)

2 carrots, cut into medallions (or use cauliflower or zucchini, or a combination)

2 potatoes, peeled and cubed (or use sweet potatoes)

1 12 oz can of coconut milk

1 handful of fresh cilantro, roughly chopped

Salt and pepper to taste

Instructions:

1. Heat the oil in a deep frying pan over medium heat.
2. Add the ginger and garlic and sauté for 1 minute. Then add the onions and sauté for another 2 or 3 minutes until just soft. Add the curry powder and keep going for 1 more minute.
3. Add the chicken and brown on all sides, then add the tomatoes, potatoes, and other vegetables. Stir to combine everything thoroughly and add water ¼ cup at a time until everything is just barely submerged.
4. Bring to a boil, then lower the heat, cover, and simmer for 30 minutes or until the vegetables are cooked through. Add the coconut milk and heat until everything seems nice and warm. Taste the curry and add salt and pepper to your preference.
5. Serve over basmati rice and garnish with a generous pinch of cilantro.