One can really use any protein or vegan substitute they like. We chose chicken since I cannot have any soy, but do what you like.
Ingredients:
- 1 lb chicken breasts, cut into bite sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 14 oz can tomato sauce
- 13.5 oz can full fat coconut milk
- Cooked rice (1 cup uncooked rice. 2 cups water. Bring to boil. Reduce heat to simmer. Cover and simmer for 20 minutes. Let stand for 5 minutes. Remove cover and fluff with a fork)
Directions:
- Cook protein as desired (brown chicken in olive oil over medium heat and set aside)
- Add 2 tablespoons of olive oil in a large pan over medium-high heat.
- Saute the onion for 3-4 minutes, then add the ginger and garlic and cook for 1 more minute.
- Add the spices, salt, tomato sauce and coconut milk. Stir until smooth and combined, then simmer for about 10 minutes, stirring frequently.(we had to simmer ours for over an hour to get it to be the correct consistency, but if yours thickens fast you can add small amounts of water to thin it out).
- Serve over rice or quinoa
verdict:
A (hubby) – good, but missing something
M (bebe) – didn’t even take a bite, even though it has everything she likes and she helped make it.
J (SBJ) – only drink mama milk
D (me) – I’d make this again.
Mama Redmond 