Yellow coconut curry - meatless monday!

So I needed something to make for dinner that didn't involve meat, I looked up a couple curry recipes and came up with this. I'm pretty proud of myself!

Curry sauce
14 oz can coconut milk
1/4 - 1/2 cooking/yellow onion
1 clove garlic, minced
2 1/2 tsp curry powder
1 tsp turmeric
1/2 tsp garam masala
About 1 inch of ginger
Salt and pepper
Canola or vegetable oil (bout 1/2 tbsp)

Other stuff
1 can chickpeas
1 head of cauliflower
2 yellow or white potatoes
Salt and pepper
Garlic powder
About 2 tbsp canola or vegetable oil
Maybe a squirt of lemon juice if you're feelin' it

1. Heat oven to 400f, line a baking sheet with tinfoil
2. Cut the cauliflower into small bite-sized florettes, peel and cut the potatoes into 1/2 inch cubes, drain the chickpeas, throw everything into a bowl or ziplock bag
3. Add salt, pepper, 2 tbsp oil, a couple shakes of garlic powder, and lemon to the bowl or bag, shake/mix it up
4. Spread it all on the baking sheet and, when the oven's preheated, put it in and set the timer for 25-35 minutes, do a fork test for "doneness" at 25 minutes

5. After putting that in the oven, mince the onion while oil heats over medium in a large skillet or frying pan (mince the garlic too at this point if you don't get pre-minced like me), grate the ginger using a grater with small holes, not the kind you use for cheese
6. Cook the onion and garlic for 5 minutes, DON'T let it burn.
7. Add the garam masala, curry powder, and turmeric to the onions and garlic, mix to turn it into a "paste" of sorts. Add the ginger, mix it all up again. Don't let it burn.

8. Finally, shake the can of coconut milk, open it and pour it in the pan. Cook for a minute or two, then blend if you feel like it. I do, I feel like it combines all the flavours really well.

9. Pour the sauce back in the pan if you blended it. Add salt and pepper. I like it a little salty but not everyone does!

10. Let that simmer away. When the veggies are done, let them cool off for a minute or two so you don't burn yourself, then add it to the sauce.

11. Mix it up, let it simmer and soak into the veggies a little. Altogether, the simmering should go on for 10 minutes to thicken up.

12. Add it to rice and enjoy! Because I forgot to put rice on, I just did a little bit of minute rice while letting the sauce soak into the veggie mix.

So that's it! When I have some, I loveeeee sprinkling some of those crunchy fried onions over top. Careful, it's hot. It serves 3-4 adults, I'd assume it would serve 2 adults and 2-3 kids.

NOTE: I don't add chili because I can't have spicy things, but please feel free to!

Cracker chicken

Huge shout-out to a friend for showing this recipe to me. Insanely delicious and easy, and really simple to multiply for more than one serving.

6-10 ritz crackers (3-5 per chicken thigh, we used low-sodium because it's what I had)
Garlic powder
1 tbps mayonnaise
salt and pepper
possibly chili powder if you're feelin' it.
2 skin-on, bone-in chicken thighs

1. Heat oven to 350f
2. Crush the ritz in a bowl, add your salt and pepper (to taste) and your spices
3. Pat down chicken with paper towel, rub the mayo all over the thighs
4. Roll them in the crumb mix and place on foil-lined baking sheet
5. Bake for 35 minutes

It's actually a funny story, she was planning to make one dinner and I was planning another. I went to her house and it was like 5000 degrees and my phone was dying so we grabbed her chicken, went to my house, and decided to make both and it was like... the best meal I've had in a while.