Simple Sweet Curry and Naan

This is a very simple curry that is a good introduction to more complicated Southern Indian food. It can be made with or without meat, and has to be served with our favorite- naan!  Like many people we like our curry alright the first day, but LOVE it the second day when the curry spice is more infused into the food. SO, I always make curry the day before it is needed. It is better as a soaked leftover than it is fresh!

Curry Ingredients:
1-2 Tbsp coconut oil
2 med onions
1 pound raw chicken cut into 1" pieces or 1 package of extra firm tofu
3 carrots, cut into rounds
two or three additional frozen of fresh veggies, cut into 1/2" pieces: celery, pepper, zucchini, cabbage, green beans, cauliflower... Very flexible: you can estimate how much, as this makes a typical family-size pot of food.
2 cups culinary coconut milk (this is thicker than drinkable coconut milk and comes in either a can or a lined-package)
3/4 Tbsp curry powder or garam masala (I have pictured my favorite to the right.)
2 Tbsp honey
1 tsp salt
1 large apple, chopped into 1/2" pieces
optional: chopped fresh basil to be sprinkled on top before serving

Curry Directions:
-Heat coconut oil in a large pot or wok (preferred). Cook onions and -if using- meat.
-Add all vegetables, cook thoroughly. (If using cabbage, this usually does not take as long as some of the other things, so add it a little after the other veggies.
-Drain a little of the water from the bottom of the pot if you've used something super watery like cabbage or frozen veggies
-Push veggies to the sides of your wok or pot, then pour in culinary coconut milk, curry, honey, and salt
-Cook and gently mix everything until sauce is simmering.
-Put in apple and (if using) tofu, mixing gently so tofu does not break apart. Get sauce on everything.

At this point, either serve (sprinkled with optional basil) with rice or naan, or (preferably) put into the fridge after cooling so it can infuse for a day before you reheat and eat it.

While curry is heating, make naan (recipe here), a traditional flatbread that is eaten dipped with the curry sauce.