Evie's Easy Curry (Can Be Vegan)

Ingredients:
- 1 lb chicken (optional, omit for vegan)
- 1 large can crushed tomatoes
- 2 cans coconut milk
- coconut or olive oil (fine to omit for oil-free)
- 4-6 carrots
- 1 large bell pepper
- 2-3 big clones of garlic
- 1 bag frozen veggies (I like a mix with cauliflower)
- 1-2 cans chickpeas, depending on preference

Spices:
NOTE: (I usually end up doubling this mixture, but these are the rough ratios. Adjust to taste.)
- 4 tsp. curry powder
- 4 tsp. cumin
- 3 tsp. garam masala
- 3 tsp. coriander
- 2 tsp. turmeric
- 2 tsp. cinnamon
- 1/2 tsp. black pepper
- 2 1/2 tsp. salt
- cayenne pepper for spice to taste

Directions:
1. Pour enough oil to cover the bottom of the pot, or use a big spoonful of coconut oil.
2. Put all the chopped veggies and chicken (if using) in. It's okay if they don't all get in at the same time, but the chicken and veggies should go in within a few minutes of each other.
3. Add all the rest of the ingredients except the salt and garlic.
4. Cook on medium heat till bubbling.
5. Add salt.
6. Let simmer until the chicken and veggies are fully cooked (still on medium heat)
7. Turn heat to low and add garlic. Let simmer a few minutes and enjoy!
8. Serve over rice or quinoa.