Spicy Samosa Chili

The Complete Coconut Cookbook, p. 184

2 tbsp virgin coconut oil

1 ½ cups chopped onions

1 cup chopped carrots

1 tbsp medium or hot curry powder

2 ½ tsp garam masala

1 tsp fine sea salt

1 yellow-fleshed potato (about 8 oz/250 g), peeled and cut into ½-inch (1 cm) dice

2 cans (each 14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed

2 cans (each 10 oz/284 mL) diced tomatoes with chiles, with juice

3 tbsp tomato paste

1 ½ cups coconut water or water

2/3 cup well-stirred coconut milk (full-fat)

In a large saucepan, melt coconut oil over low heat. Add onions and carrots; increase heat to medium-high and cook, stirring for 6 to 8 minutes or until softened. Add curry powder, garam masala and salt; cook, stirring, for 1 minute.

This recipe smells amazing from the get-go.

Stir in potato, chickpeas, tomatoes, tomato paste and coconut water; bring to a boil. Reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring occasionally, for 20 to 25 minutes or until potato is tender and chili is slightly thickened. 

Seen all the samosa fixins?

Stir in coconut milk and simmer for 1 minute.

Ladle chili into bowls and serve.

It's a meal in a bowl all by itself!

My Rating: 4/5 "This is wonderfully spicy. It made my eyes water and my nose run and it was GLORIOUS. And the overall flavor combinations of the dish are nicely samosa-like, but much healthier than a fried food would be. Give it a whirl and enjoy all the health benefits of these ingredients!"