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Vegetable Curry (With Chicken, If You Want) Recipe

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main-dish dairy free low carb dinner caribbean


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1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped

3 whole cloves

Serving suggestion: basmati rice and chutney

1 (14-ounce) can unsweetened coconut milk

4 whole allspice

1/2 jalapeno, or more to taste

1/4 teaspoon cumin seeds

1 (3-inch) long cinnamon stick, broken in 1/2

Kosher salt and freshly ground black pepper

8 cups mixed 1-inch-cut vegetables, such as cauliflower, potatoes, green beans, or eggplant

1 tablespoon water, plus more as needed

1 bay leaf, preferably fresh

1 medium yellow onion, sliced

6 green cardamom pods

2 teaspoons Madras-style curry powder

1/2 teaspoon coriander seeds

About 2 cups (1-inch cubed) cooked chicken, preferably thigh or leg (optional)

cilantro leaves, for garnish

1/4 cup vegetable oil

5 cloves garlic

1 (3-inch) chunk peeled, fresh ginger

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