Happy Tummy Curry (V)

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Servings: 4-6

Ingredients:

For the Curry:

• 14 oz Can of Unsweetened Coconut Milk (light or full fat)

• 28 oz can of Diced Tomatoes (crushed tomatoes can be used if you prefer no tomato chunks)

• Bell Peppers, diced (approximately 10 small assorted bell peppers or 2 large bell peppers - red, orange, and/or yellow)

• 1 Large Yellow Onion, diced

• 2-3 Cloves Garlic, minced

• ~1 Tbsp curry powder (you can use this alone or add other curry spices for a more complex flavor)

• ~1 1/2 tsp Turmeric

• ~1 Tbsp Garam Masala

• ~1 Tbsp Cumin

• Salt and Pepper, to taste

• Juice of 1/2 a Lime

• Cooking Oil (ie., Plant-Based Oil)

For Serving:

• Jasmine/Basmati rice

• Fresh cilantro (optional, for garnish)

• Greek yogurt (optional, for garnish)

Instructions:

1. Sauté the Peppers and Onion:

• In a large pan or skillet, heat ghee or olive oil over medium heat.

• Add the chopped bell peppers and onion to the pan.

• Sauté for about 5-7 minutes, or until the peppers and onion have softened.

2. Add Garlic and Spices:

• Stir in the minced garlic and all the spices (curry powder, turmeric, garam masala, cumin).

• Cook for an additional 1-2 minutes, allowing the spices to become aromatic.

3. Incorporate Tomatoes and Coconut Milk:

• Add the diced tomatoes (or crushed tomatoes) and unsweetened coconut milk to the pan.

• Stir everything together to combine the flavors.

4. Adjust Spices:

• Taste the curry and adjust the spices if needed. You can add more of any spice to achieve the desired flavor profile.

5. Add Lime Juice:

• Once the curry is taken off the heat, squeeze the juice of half a lime into the mixture. This adds a refreshing citrusy note.

6. Serve Over Basmati Rice:

• Serve the Happy Tummy Curry over a bed of cooked basmati rice.

7. Garnish and Serve:

• For added flavor and presentation, garnish with fresh cilantro leaves or a dollop of Greek yogurt if desired.

• Serve hot and enjoy!

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