Tasha's Coconut Vegetable Curry

Ingredients

• 2 tbsp vegetable oil
• 8 green cardamom pods
• 2 1-inch pieces cinnamon stick
• 2 whole cloves
• 2 onions, thinly sliced
• kosher salt
• 2 tbsp fresh ginger, grated
• 8 cloves garlic, minced
• 4 tsp ground coriander
• 3 tsp ground cumin
• 2 tsp Kashmiri chili powder OR hot paprika
• 1 tsp ground turmeric
• 2 tbsp fish sauce
• 1 tbsp Thai basil
• 1 tbsp lime juice
• 1 tbsp sherry vinegar
• 1 large can peeled tomatoes
• 2 13.5 oz cans coconut milk
• 1/2 lb. Yukon Gold potatoes
• 1 eggplant, cut into 1-inch chunks
• 2 cups cauliflower florets
• 4 Serrano chile peppers, sliced
• 1 cup halved green beans
• basmati rice
• chopped fresh cilantro

Instructions

1. Heat the vegetable oil in a large dutch oven over medium-high heat.
2. Add the cardamom pods, cinnamon stick, and clove. Cook until the whole spices are toasted, stirring frequently.
3. Add the onions and some salt. Cook, stirring occasionally, until soft and browned.
4. Add the ginger and garlic and cook, stirring, until golden.
5. Add the coriander, cumin, chili powder, and turmeric. Cook, stirring and scraping the pan, until the ground spices are toasted.
6. Add the tomatoes and cook, stirring, until they break down.
7. Stir in 1 1/4 cup water and the coconut milk.
8. Add the potatoes, eggplant, cauliflower, and Serrano peppers, and a dash more salt.
9. Bring to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are tender, about 20 minutes.
10. Add the fish sauce, Thai basil, lime juice, and sherry vinegar. Stir.
11. Add the green beans and simmer uncovered until tender.
12. Add a dash more salt.
13. Serve over rice with cilantro as garnish.