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Flavor Bombs® Curry

Created By SUNSET®

Serves

4Flavor Bombs® CurryServes 4

Prep Mins

1010 Mins 30 Mins 40 Mins

Total Mins

30

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Ingredients

Cucumber Yogurt:

  • 1 1/2 cups Greek yogurt
  • 3 mini cucumbers, grated
  • 1 clove of garlic, grated
  • 1/2 lemon, zest and juice
  • 1/2 cup mint, finely chopped
  • salt and pepper, to taste

Curry:

  • 1 Tbsp coconut oil
  • 1/2 cup onion, small dice
  • 1 clove of garlic, minced
  • 1/2 tsp dried thyme
  • 3 cups Flavor Bombs® tomatoes, quartered and divided
  • 1 – 15oz. can chickpeas
  • 1 Tbsp curry powder
  • salt and pepper, to taste
  • 2 Tbsp fresh basil leaves, picked
  • 2 Tbsp fresh mint, picked

Directions

Yogurt:

  • In a bowl, stir together yogurt, cucumbers, garlic, lemon zest and juice and mint. Season with salt and pepper. Place in refrigerator.

 

Curry:

  • In a large skillet, add coconut oil, heat to medium. Add onions, sauté for 2-3 minutes, add garlic, continue cooking for 1 minute. Add half of the Flavor Bombs tomatoes, cook, shaking the skillet occasionally and pressing with a wooden spoon, cooked about 5- 8 minutes.
  • Add chickpeas and curry powder, cook for 3 minutes, add 1/4-1/2 cup of water to create a bit of a sauce and cook for 5 minutes longer. Taste and season with salt and pepper.
  • On a platter or flat plate, spread the yogurt into an even layer. Top with curry mixture, garnish with basil and mint leaves. Serve immediately with rice or fresh naan.

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