The Curry (Cross-Cultural)

Ingredients

• 40 ml coconut oil, virgin, unrefined
• 400 g yellow onion, diced small
• 40 g fresh ginger, peeled, minced fine
• 15 g garlic, minced fine
• 20 g Kashmiri chilli powder, or garam masala blend
• 8 g ground cumin, toasted
• 5 g ground coriander, toasted
• 3 g turmeric powder, Tellicherry or Alleppey
• 400 ml coconut milk, full-fat, 13% fat minimum
• 500 g mixed vegetables or protein, diced 2 cm
• 10 g fresh cilantro, chopped
• 8 g Maldon sea salt
• 2 g black pepper, Tellicherry
• 10 ml fresh lime juice

Method

1. 1
   Heat coconut oil in heavy-bottomed pot over medium-high heat until shimmering; add diced onion and cook until caramelized, 8 minutes.
2. 2
   Reduce heat to medium; add ginger and garlic, blooming for 2 minutes until fragrant.
3. 3
   Toast cumin, coriander, and turmeric in dry pan 1 minute; add to onion mixture with chilli powder and stir constantly 3 minutes.
4. 4
   Add protein or vegetables; toss to coat in curry paste and cook 5 minutes.
5. 5
   Pour in coconut milk, salt, and pepper; bring to gentle simmer and cook 20 minutes until vegetables are tender.
6. 6
   Finish with fresh lime juice and cilantro; adjust seasoning before service.