Ingredients:

• 2 tablespoons olive oil

• 1 tsp dry ginger

• 1 tsp garlic powder

• 1 tablespoon garam masala

• 1 teaspoon curry powder

• 1 teaspoon ground coriander

• 1/4 teaspoon cayenne pepper (leave out if preferred)

• 1 teaspoon salt

• 3 ounces tomato paste

• 1 (13.5 oz) canned full-fat coconut milk

Directions

1. Heat the olive oil in an Xtrema skillet over medium heat.

2. Add the dry ginger, garlic powder, garam masala, curry powder, ground coriander, cayenne (if using), and salt.
   Stir constantly for about 30–60 seconds, just until fragrant.

3. Add the tomato paste to the pan and stir to coat it in the spices.
   Cook for 2–3 minutes, allowing it to darken slightly and caramelize for deeper flavor.

4. Slowly pour in the coconut milk, stirring until smooth and fully combined.

5. Reduce heat to low and let the sauce gently simmer for 8–10 minutes, stirring occasionally, until thickened and rich.

6. Stir in protein of choice (chicken, chickpeas, tofu, or vegetables).

7. Taste and adjust salt or spice as needed. Serve warm over rice, quinoa, or with naan.