Chicken Curry

Cut your choice of protein into bite-sized cubes (about 1–1.5 inches). Dice onion and carrot into similar-sized pieces. Mince garlic and ginger. Measure spices.

Heat coconut oil or ghee in a large pot over medium-high heat. Once shimmering, add diced onion and sauté for 3–4 minutes until soft and translucent.

Stir in minced garlic and ginger; cook for 1 minute until fragrant.

Add garam masala and turmeric, stirring constantly for 30 seconds to toast the spices and release their flavor.

Add your cubed protein to the pot and stir to coat with oil and spices. Sauté for 3–4 minutes to lightly brown (skip if using tofu or very tender legumes).

Pour in vegetable broth and tomato sauce. Stir well and bring to a gentle simmer.

Add diced carrot (or your chosen swappable vegetables) and reduce heat to low. Cover partially and simmer for 20–25 minutes until protein is cooked through and vegetables are tender.

Stir in leafy greens (if using) and cook for 2–3 minutes until wilted. Taste and adjust salt and black pepper.

Ladle into bowls. Top with fresh cilantro and a squeeze of lime juice if desired. Serve alongside basmati rice, jasmine rice, rice noodles, or flatbread.