Easy 1-Pot Tikka Masala

CURRY

• 3 Tbsp avocado oil (or sub ghee if not vegan)
• 1 medium white or yellow onion, finely diced
• 1 Tbsp ground cumin
• 1 tsp sea salt (DIVIDED // plus more to taste)
• 6 cloves garlic, minced (6 cloves yield ~3 Tbsp)
• 2 Tbsp fresh minced ginger
• 1 medium red bell pepper, seeds and stems removed, halved then sliced lengthwise
• 1 ½ Tbsp minced green chili, stems and seeds removed (use serrano or jalapeño)
• 1 boneless skinless chicken breast, cubed (organic, pasture-raised when possible // if omitting chicken, double quantity of chickpeas)
• 1 Tbsp ground coriander
• 1/4 tsp red chili flake (omit for less heat)
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 2 15-ounce cans diced tomatoes (if unsalted, you’ll add more salt to the dish) BLEND ONE CAN FOR SMOOTHER TEXTURE
• 1 15-ounce can chickpeas, slightly drained (if omitting chicken, double quantity of chickpeas)
• 1 Tbsp garam masala* (see notes for DIY blend)
• 1-2 Tbsp coconut sugar
• 1 14-ounce can full-fat coconut milk (sub light coconut milk for less fat)

FOR SERVING optional

• White or brown rice (or cauliflower rice or roasted sweet potatoes)
• fresh cilantro, chopped
• fresh jalapeno (omit for less heat)