• Cooking Time: 60
• Preparation Time: 5
• 3-4 tablespoons of ghee (or just butter)
• 1 large spanish onion, diced
• 1 heaping tablespoon of fresh grated ginger
• 4 crushed garlic cloves
• 1 1/2 tablespoons of garam masala (curry powder)
• 1 tsp of tomato paste
• 2 medium tomatoes
• 2 cans of coconut milk
• 1 cup of fresh coconut water
• 3 cups of veggie stock (or chicken)
• 1 jalapeno or serrano pepper seeds and ribs removed
• salt and pepper to taste

1. In a large stock pot sautee butter, diced onion, garam masala, and tomato paste until translucent stirring often for about 10 minutes.
2. Add ginger, garlic, tomatoes, and jalapeno and sautee for an additional 5 minutes.
3. Simply add the rest and cook down over low heat 45 minutes. Low and slow....
5. You can add your protein of choice.
6. Tofu- let it simmer in the curry 10 minutes
7. Chicken- sautee it first and then toss it in the curry for 15 minutes
8. Fresh Veggies: simply turn off the heat, add the vegetables and let them sit in the curry about 15 minutes, this will stop them from overcooking and keep them crisp!
10. Serve over a simple quinoa, brown rice, or eat it out of the bowl as soup like I do ;)

In culinary school I had a focus on raw food and indian food. In PR it was hard to find ingredients to make a decent REAL curry, so I began experimenting with a few local ingredients and came up with this ALL TIME client favorite. "Lauren of PR Pure"