1 onion, chopped
3 garlic cloves, minced
1 (1-inch) piece ginger, peeled and grated
2 tsp ground cumin
2 tsp paprika
1 tsp ground turmeric
Big pinch of cayenne
1 TBL sweetener of choice (optional)
1 (14.5 oz) can of diced or crushed tomatoes w/juice
1 can coconut cream
2 TBL of Lemon juice or the juice of 1 lemon

1 onion, chopped 3 garlic cloves, minced 1 (1-inch) piece ginger, peeled and grated 2 tsp ground cumin 2 tsp paprika 1 tsp ground turmeric 1 TBL sweetener of choice (optional) 1 (14.5 oz) can of diced or crushed tomatoes w/juice 1 can coconut cream 2 TBL of Lemon juice or the juice of 1 lemon

Heat a skillet to high and when hot add onion, stirring constantly. If they stick then add a little water to saute them until they are translucent. Add your garlic and ginger. Turn down the temperature to medium. Add your spices. Add the sweetener and the can of tomatoes. Stir and let cook for a couple minutes before adding the coconut cream. Add the coconut cream and return to simmer for 5 min. Add lemon juice and stir. Serve over rice.