Vegetable Curry

Let's cook

1. 1

   Soften the base

   Cook the onion in the coconut oil for 8 minutes until soft and golden, then add the garlic and ginger for 1 minute.

2. 2

   Bloom the spices in oil

   Add all the ground spices and stir constantly for 60 seconds until intensely aromatic and slightly darkened.

   💡

   Spices need fat and direct heat to release their flavour. Added to liquid they stay raw and dusty.

3. 3

   Reduce the tomatoes

   Add the tomatoes and cook 8 minutes until thickened and the oil starts to separate at the edges.

4. 4

   Simmer the vegetables

   Add the coconut milk, chickpeas, and cauliflower. Simmer 15 minutes until the cauliflower is tender but not collapsing.

5. 5

   Wilt and brighten

   Stir in the spinach until wilted, then add the lime juice and salt off the heat. Taste and add more lime if it seems flat.

   💡

   Acid at the end lifts the whole curry. Without it, coconut curries taste heavy.

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