Ingredients:

  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth, low sodium
  • 1 tbsp maple syrup
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp lime juice, freshly squeezed

Instructions:

  1. Heat the oil in a large heavy-bottomed pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
  3. Add the curry powder and turmeric, stirring constantly for 1 minute until the oil turns a vibrant gold and smells nutty.
  4. Pour in the crushed tomatoes, vegetable broth, and maple syrup. Stir well to scrape up any browned bits from the bottom of the pot.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 15–20 minutes to let the flavors meld.
  6. Remove the pot from heat. Stir in the coconut milk and lime juice.
  7. Use an immersion blender directly in the pot to blend until completely smooth.