• Fast
• Make-Ahead
• Staff Favorite

Ingredients

1. 2 tablespoons canola oil
2. 1 onion, finely chopped
3. 2 garlic cloves, minced
4. 2 teaspoons finely grated fresh ginger
5. 2 teaspoons curry powder
6. 1 teaspoon ground turmeric
7. 3/4 teaspoon ground allspice
8. 3 tomatoes—peeled, seeded and coarsely chopped
9. 1/2 teaspoon minced Scotch bonnet or habanero chile
10. 1 teaspoon chopped thyme
11. Salt and freshly ground pepper
12. 2 cups unsweetened coconut milk (from two 14-ounce cans)
13. 1 cup water
14. 1 pound lump crabmeat
15. 3/4 cup chopped cilantro
16. Grilled naan and hot sauce, for serving

Directions

1. In a deep, medium skillet, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Stir in the curry powder, turmeric and allspice and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes, Scotch bonnet and thyme and season with salt and pepper. Cook, stirring occasionally, until the tomatoes are just beginning to soften, about 2 minutes. Add the coconut milk and water and bring to a boil. Simmer over low heat, stirring occasionally, until the sauce is reduced by one-third, about 15 minutes.
2. Stir the crab into the sauce and cook just until heated through, about 2 minutes. Stir in the cilantro and serve with grilled naan and hot sauce.