One of my favorites is this curry.
The great thing about this dish is that like ramen, teriyaki or pasta dishes, you can use up a whole bunch of veggies and pack it with all kinds of ingredients. It’s customizable, and you can add protein too if you like. In this case chickpeas are my protein of choice (though it’s not exactly classic chana masala).
This curry will end up being lunch for us throughout the week. It’s freezable as well, so if we get tired of it, or aren’t going to finish the whole pot by Friday, I will toss a few portions in glass freezer containers and we have lunch for later. Some people don’t think brown rice or coconut milk freezes well, but I think this curry holds up just fine.
First step is to start caramelizing the onions. I use coconut oil, because the flavor goes well with the coconut milk. If you plan to use tempeh, tofu or another protein you can get some color on it as the onions are browning.
|Caramelizing the onion|
|Choppin' the sweet potatoes|
|Add the rest of the veggies|
|Shake the coconut milk just like it says...|
|Organic veggie broth|
|Mustard and ginger -- strange combination, but so good in curry!|
|Brown rice from the rice cooker|