An easy vegetable curry that's satisfying as is, or great alongside some baked salmon or chicken thighs.
Ingredients
For the spice blend
1tbspcoriander seed
2tspfennel seed
2tspcumin seed
3dried allspice berries
1whole clove
1cinnamon stick
2star anise
For the curry
2cancoconut milkfull fat
1lemonquartered
1mediumoniondiced
2-3cupscauliflower florets
24ozbaby potatoesany variety
1cupshelled peasfresh or frozen
1largetomato
1lemon
4datespitted, chopped
4clovesgarlicsmashed
2tspfresh gingergrated
1tbspfresh turmericgrated
2-3tspsalt
Instructions
In a dry pan, toast the spices until they become fragrant. Remove the cinnamon stick and star anise and set aside, and grind the remaining spices into a uniform powder. In a bowl, mix together the spice blend with the coconut milk and quartered lemon, adding back in the cinnamon stick and star anise.
In a dutch oven or Tagine, add the remaining ingredients, evenly distributed. Pour over the coconut spice mix, cover and bake for 3 hours at 350. Remove lid and broil for 5 minutes before serving over rice or in a bowl as a stew.