To Serve: ¼ Cup Fresh Cilantro, Roughly Torn or Chopped and 4 Naan Flatbread, Warmed
Place a medium skillet over medium heat and add 1 tablespoon of the coconut oil. Once melted, add the nuggets in a single layer, without overlapping. Let cook for 4 – 5 minutes, until golden brown on the bottom. Flip to the opposite side and cook for another 4 – 5 minutes; they should be crispy all over.Transfer to a plate.
In a medium saucepan, add the remaining 1 tablespoon of coconut oil along with the onion, garlic, and ginger. Cook over medium heat, stirring periodically, for about 5 minutes, or until the onions are translucent and aromatic. Add the garam masala, curry powder, salt, black pepper, and cayenne pepper, stirring thoroughly to incorporate. Sauté for about 1 minute to gently toast the spices.
Pour in the crushed tomatoes, juice and all, followed by the coconut milk. Stir gently to incorporate, cover with the lid, and reduce the heat to medium-low. Simmer gently for 15 – 20 minutes. In the final 5 minutes of cooking, mix the crispy nugget pieces back into the sauce. Cook until hot all the way through.Top with fresh cilantro right before serving. Enjoy with warm naan.
Notes: Since this is such a saucy dish, there’s plenty of room to add in a cornucopia of vegetables.Consider anywhere from 1 – 3 cups of cauliflower florets, green peas, diced sweet potatoes, chopped bell peppers, and/or sliced mushrooms.