Cold days cry out for a spicy curry. This is a really good one because it is healthy, full of fresh, antioxidant loaded veggies and skinless chicken. Make it vegan by omitting chicken.
1/4 cup chopped, fresh ginger
3 fat garlic cloves, minced
1 shallot, minced
8 boneless, skinless chicken thighs cut up
1 large carrot, chopped
1 small red onion, chopped
2 large red skin potatoes, cubed
1 tin diced, unseasoned tomatoes (including juice)
1/2 tin light coconut milk
2 tablespoons curry powder
1 teaspoon cumin
1 tablespoon galangal, minced (optional)
3 small dried (red) chili peppers (Thai or birds eye) or red pepper flakes
Kosher salt
1 bunch baby spinach, washed well
1) Sauté ginger, garlic and shallot until soft, then add in the chicken and sauté further until just beginning to cook then, add in the vegetables, tin tomatoes, coconut milk, curry powder, cumin, galangal and chilis. Cover and simmer until the vegetables are tender, then taste and adjust with more curry, chili pepper, salt if needed and add in the spinach, stir well, cover and continue cooking for 3-5 minutes more until spinach is just wilted.
If using dried, whole chili peppers– don’t forget to pull them out of the curry before serving…
Serves 4. Serve with basmati rice.