Hurry Curry

Curry is such a great dish for families.  It’s natural sweetness is a hit with kids, yet it can be spiced up to suit the grownup tastes as well.  If you’d like to keep it mild, be sure to use a mild or sweet curry powder, rather than a hot variety.  For those of you wanting to turn up the heat, try adding a couple dashes of ground cayenne with the other spices.  Be sure to put some rice on before you begin the curry, or you’ll be ready to eat long before the rice is done.  The best part?  It’s on the table in 20 minutes!

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Hurry Curry
adapted from a recipe by The Pioneer Woman

2 tablespoons avocado oil
1 large or 2 small onions, diced
2 cloves garlic, minced
1/2-1 jalapeno pepper, finely diced
salt and pepper, to taste
1 tablespoon curry powder, I like a sweet one
Dash garam masala
1 cup chicken broth
1 can (13.5 oz) coconut milk
2 tablespoons honey
juice of 1/2 a lime
1 can chickpeas, drained and rinsed
3-4 smallish red potatoes, cooked and cut into chunks
2 large bell peppers, cut into chunks
1/4 cup chopped cilantro
lime wedges for serving

Precook potatoes by either boiling, steaming or microwaving in one of those handy cloth pouches. (When cool enough to handle, cut into large dice.)

Heat a large skillet on medium for a minute and then add the oil.  Reduce heat to medium-low and saute onions for several minutes, until beginning to brown.  Add garlic and jalapeno and saute for another minute.

Add spices and toast, stirring constantly for 30 seconds.  Stir in broth, coconut milk, honey and lime juice until combined.

Add chickpeas, potatoes and peppers and simmer for 5-10 minutes to combine flavors.  Remove from heat, garnish with chopped cilantro and serve over rice with lime wedges.

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Categories: rice, Thai/Indian

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