Here is a fast and easy Indian curry recipe I made the other night. I got the original recipe from a fitness magazine, so you know it’s healthy! I, of course, made a tweak or two. More ingredients than normal, but it’s real easy. Just get all your ingredients ready before hand and it assembles in minutes. Click the links to stay extra prepared.
1 tbsp each of chopped ginger and garlic
4 tsps curry powder
1 tsp of Garam Masala
1 14.5 oz. can of chopped tomatoes
1 tbsp apple cider vinegar
1/2 tsp salt
1 15.5 oz. can of garbanzo beans (chickpeas)
2 cups of chopped greens (I used beet greens)
Chopped cilantro to top
How to Make It
Heat oil in a large skillet over med high heat.
Add garlic and ginger, sauté for 1 minute.
Add in curry powder, sauté for 30 secs.
Toss in tomatoes, coconut milk, brown sugar, vinegar, and salt. Bring to simmer, while stirring and scraping up the yummy bits on the bottom of the skillet.
Add the greens and cook for a few minutes til they are bright green and wilted.
Add the chickpeas, cook til done in a few minutes.
Throw the curry over jasmine rice, sweet potatoes, or just about anything you like!
Sprinkle the cilantro on top and get ready for some serious yumminess!