Tomato Coconut Curry

• 2 yellow onions (small dice)
• 1 cup celery (small dice)
• 1 cup carrots (small dice)
• 2 tablespoons garlic (minced)
• 1 jalapeño (seeded, minced)
• ¼ cup ginger (minced)
• 2 cups green cabbage (thinly shredded)
• 1 can tomato sauce (15 oz)
• 1 can whole peeled tomatoes (14 oz, blended)
• 1 can full-fat coconut milk (13.5 oz)
• 2 tablespoons curry powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper (coarse, freshly ground)
• 2 tablespoons avocado oil (for sautéing)

Instructions

1. Build the Flavor Base: Heat the avocado oil in a large Dutch oven over medium heat. Add the onions, celery, carrots, garlic, jalapeño, and ginger. Cook for 8–10 minutes, stirring occasionally, until the vegetables are softened.2 tbsp avocado oil, 2 onions, 1 cup celery, 1 cup carrots, 2 tbsp garlic, 1 jalapeño, ¼ cup ginger
2. Bloom the Curry: Stir in the curry powder and cook for about 1 minute, stirring constantly, until fragrant.2 tbsp curry powder
3. Build the Curry: Add the shredded cabbage, tomato sauce, blended tomatoes, coconut milk, kosher salt, and black pepper. Stir until thoroughly combined.2 cups cabbage, 1 can tomato sauce, 1 can blended tomatoes, 1 can coconut milk, 1 tsp kosher salt, ½ tsp black pepper
4. Taste and Adjust: Taste the curry and adjust the seasoning if needed before serving.
5. Serve: Serve hot over steamed rice, quinoa, or noodles. Garnish with fresh cilantro if desired.