Yogurt Coconut Curry

Like most of you, I’m remaking some of my go-to recipes with pantry staples and shelf-stable items. Curry is an easy one because once you have the base and spices, you can add in whatever you had in your fridge or freezer.

The Base:

• 1 large yellow onion, diced
• 1 cup plain yogurt
• 1 14-oz can full fat coconut milk
• 1 14-oz can diced tomatoes, blended
• 5 garlic cloves, minced
• 1 tsp tomato paste

The Spices:

• 2 tbsp madras curry powder
• 1 tsp garam masala (if you don’t have, sub with 1/2 tsp coriander and 1/2 tsp ground cumin)
• 1/2 tsp turmeric
• 1 inch piece ginger peeled and minced
• 1/2 tsp cayenne pepper (optional)

The Add-Ins: You can use what you have on hand, I used:

• 2 chicken breasts, cubed
• 2 medium carrots, cubed
• 3 potatoes, cubed
• 1/2 cup green peas
• 1/2 cup cilantro (strongly recommend)
• Other veggies that would work well: red bell peppers, cauliflower, chickpeas

Directions:

• Heat up some cooking oil and sauté onions and garlic over medium heat until onions are translucent
• Add minced ginger, curry powder, garam masala, turmeric, and cayenne pepper
• Stir in blended tomatoes, yogurt, and tomato paste. Cover and simmer for 10 minutes
• Add potatoes and carrots, cover and simmer for 15 minutes over medium-low heat
• Add chicken, coconut milk, cilantro, simmer for 20 minutes. If you’re using other (non-root) vegetables add them in at this time
• Season with salt to taste and serve with rice