Cumin-Pepper Curry

This recipe is one of the proud and few that is a repeat item in my kitchen. It is delicious everytime and compliments whatever protein you choose: chicken, tofu, talapia, turkey (above), etc. I adapted it from Cooking Light to make more sauce and we find that it makes a generous two meals for us. I served it over saffron rice, but it's delicious with plain brown or white rice too. Enjoy!

2 tablespoons chopped peeled fresh ginger
2 tablespoons water
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
8 garlic cloves, minced
2 teaspoons canola oil
1 onion, chopped
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 1/2 teaspoons cornstarch
2 tablespoons cold water
1 1/2 cups light coconut milk
tomatoes
cilantro
raisins
coconut

Combine first 7 ingredients in a small bowl, stirring until well blended.

Cook whatever protein you choose, remove from heat and keep warm

Heat oil in a large nonstick skillet over medium heat. Add onion; cook 4 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently. Add broth; bring to a boil and reduce by half. Mix water and cornstarch and slowly whisk into broth; cook 1 minute. Add coconut milk and simmer 2 minutes.

You can either mix your protein into the curry or place the protein on rice and top with curry. Then top with tomatoes, raisins, cilantro, coconut, or whatever your heart desires or fridge contains at the moment. It's really hard to go wrong!