Denver’s first snow calls for comforting Indian (vegan) curry. After you’ve had your fill of melting snowflakes on your tongue, romping around in snow piles, and getting hit one too many times from a snow ball fight, there’s nothing quite like a bowl of curry to envelop you in its comforting blanket of mouthwatering spiciness and creaminess.
You might have already noticed that I included apple slices as a garnish. An odd choice, yes; but the sweetness and crunch bring a refreshing element and contrast to the dish. Try it out, and let me know what you think!
15 oz. can of garbanzo beans
15 oz. can of tomato sauce
1 yellow onion, diced
1 red bell pepper, diced
2 tbs Indian butter chicken powder
2 tbs curry powder
1/2 cup coconut milk
1 cup basmati rice
In a large pot on medium heat, sauté onion, garbanzo beans, and bell pepper. To the pan, add tomato sauce, coconut milk, butter chicken powder, and curry powder. Mix well.
Lower heat and simmer for 5-10 minutes.
Serve curry with basmati rice and top with cilantro and apple slices.