Here's a tasty curry dish using whatever ingredients you have on hand. Sauteeing the spices at the beginning is my preferred method of preparing curry as I think it maximizes the flavor. Jalapeños add flavorful heat(can be omitted if preferred) and the lemon/lime juice adds a tangy twist. No rules, just yum.
2 Tbsp curry powder
2 tsp mustard seeds
1/2 tsp ground coriander
1 Tbsp minced ginger
4 cloves garlic, minced
1 jalapeno pepper, deseeded and minced
1 onion, chopped
2 carrots, peeled & sliced
1 bell pepper, roughly chopped
15 oz can coconut milk
1/2 cup vegan broth (I used 'no chicken')
15 oz can chickpeas, drained & rinced
15 oz can diced tomatoes
1 bunch kale, destemmed & chopped
1/4 cup cilantro, chopped
1 lemon or lime, juiced
2 cups rice of choice
1. Prepare rice according to package directions
2. In a large skillet over medium heat, add 2 Tbsp of olive oil. Add curry powder, mustard seeds and coriander and cook for 2 minutes, stirring constantly so not to burn. Add onions, carrots, ginger, garlic, and jalapeño, cook for 3 minutes then add bell pepper and continue to cook, stirring frequently for another 2 to 3 minutes. Add coconut milk, broth, tomatoes, chickpeas and 1 tsp salt. Bring to a boil,, lower heat and simmer for 8 minutes.
3. Stir in kale. Return to boil, lower heat and continue to cook until leaves wilted approximately 7 to 8 minutes.
4. Remove from heat; stir in cilantro and lemon juice. Serve over rice.