Spicy Findlay Weeknight Curry

1.Prepare the protein: If using chicken, pat it dry. If using tofu, press it lightly to remove excess water.

2.Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

3.Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

4.Stir in all the ingredients for the Spice Blend (turmeric, cumin, coriander, paprika, cayenne, cinnamon, salt, and pepper). Toast the spices for about 30 seconds, stirring continuously until aromatic.

5.Add the sliced red bell pepper and the diced tomatoes (with their juice) to the pot. Cook for 3 minutes, scraping up any browned bits from the bottom.

6.Add the cubed chicken or tofu, coconut milk, and broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) or tofu is heated through.

7.Stir in the broccoli florets and frozen peas. Continue to simmer, uncovered, for another 5-7 minutes until the broccoli is tender-crisp.

8.Taste the curry and adjust salt or cayenne pepper as needed for flavor and heat.

9.Serve the Spicy Findlay Curry hot over fluffy basmati rice or alongside warm naan bread, garnished generously with fresh chopped cilantro.