In a large frying pan over medium-high heat, add oil. Once oil shimmers, add onion, garlic, and ginger and cook until onion begins to caramelize, 4-5 minutes.
Add curry powder and toss to coat vegetables, about 10 seconds. Pour in tomatoes and stir. Lower heat to low and simmer sauce, stirring occasionally, until tomato pieces soften, excess moisture evaporates, and some oil begins to dot edge of sauce, 5-7 minutes.
Add cream and scrape pan bottom to release any bits. Transfer mixture to a blender. Holding lid down, puree curry until smooth.
Return sauce to pan over medium-low heat, add chicken, and season with salt. Simmer curry, covered, stirring occasionally, until chicken is cooked through, 12-15 minutes.
Garnish with cilantro. Great with cauliflower rice.
In a large frying pan over medium heat, add 1 tablespoon oil. Add shrimp and scallops and cook until shrimp are pink and scallops are no longer translucent. Transfer to a plate. Add remaining 2 tablespoons oil, onion and carrot and cook until softened, about 5 minutes. Add green onions, garlic and spices and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt. Reduce heat to low and simmer 10 minutes to meld flavors. In the last 3 minutes of cooking, return shrimp and scallops to pan to reheat.
Spoon curry over rice on
plates. Garnish with cilantro, cashews and jalapeno, if using.
In a large Dutch oven or stock pot over medium-high heat, add oil. Once oil shimmers, add curry paste, garam masala, cayenne, and paprika to the pot and cook until fragrant, about 1 minute.
Add onion, cauliflower, and potatoes and stir occasionally until browned, about 5 minutes. Add chickpeas, tomatoes, and cream to the pot and bring to a boil, then reduce to a simmer. Cook until vegetables are softened, about 20 minutes.
Serve each portion with 1/2 cup cooked brown rice and top with cilantro.
In a large saucepan over high heat, combine the lentils, coarsely chopped onion, tomatoes, spices, and salt. Add water and bring to a simmer. Cook, uncovered, until lentils begin to break down, about 30 minutes. Add coconut milk and cook until flavors have melded, about 10 minutes. Garnish with cilantro.
In the bowl of a food processor fitted with the blade attachment, add garlic, onion, yogurt, lemon juice, a large pinch of salt, curry powder, paprika, and cinnamon, and pulse to combine. Pour over chicken and stir well. Cover and refrigerate for 1 hour up to 4 hours. Remove from refrigerator 30 minutes before cooking. Prepare a grill for indirect-heat cooking over medium-high heat.
Lightly rub grill grate with canola oil. Remove chicken from marinade and place on cool side of grill. Discard marinade. Cover and cook until an instant-read thermometer inserted into thickest part of breast reads 165°, 20-25 minutes, transfer to hot side of grill in last 7 minutes.
Transfer to a platter, let rest 5 minutes and serve.
Rinse rice under cold water until water runs clear. Place rice in a pot. Cover with water and bring to a boil. Reduce heat to low, cover, and cook 25 minutes. Fluff rice with a fork and let rest 10 minutes.
In the bowl of a food processor fitted with the blade attachment, add garlic, onion, yogurt, lemon juice, a large pinch of salt, curry powder, paprika, and cinnamon, and pulse to combine. Pour over chicken and stir well. Cover and refrigerate for up to 4 hours. Remove from refrigerator 30 minutes before cooking. Prepare a grill for indirect-heat cooking over medium-high heat.
Lightly rub grill grate with canola oil. Remove chicken from marinade and place on cool side of grill. Discard marinade. Cover and cook until an instant-read thermometer inserted into the thickest part of breast reads 165°, 20-25 minutes, transfer to hot side of grill in last 7 minutes.
Transfer to a platter, let rest 5 minutes, and serve.
Per 1 svg: cal.: 170; total fat: 3.5g (sat. fat; 1g); sodium: 80mg; total carb.: 5g; dietary fiber: 1g; sugar: 3g; protein: 29g
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