ACTIVE: 40 min l TOTAL: 1 hr 10 min l SERVES: 4 to 6
1.Heat the vegetable oil in a large dutch oven
over medium-high heat. Add the cardamom
pods, cinnamon stick and clove and cook,
stirring, until the whole spices are toasted,
about 20 seconds.
2.Add the onions, season with ½ teaspoon
salt and cook, stirring occasionally, until soft
and browned, 8 to 10 minutes. Add the ginger
and garlic and cook, stirring, until golden,
about 2 minutes. Add the coriander, cumin,
chili powder and turmeric; cook, stirring and
scraping the pan, until the ground spices are
toasted, about 30 seconds.
3.Add the tomatoes and cook, stirring, until
they break down, 4 to 5 minutes. Stir in
1¼ cups water and the coconut milk. Add
the potatoes, eggplant, cauliflower and
serrano; season with ½ teaspoon salt.
Bring to a boil, then reduce the heat to
medium low; cover and simmer until the
vegetables are tender, about 20 minutes.
4.Add the green beans and simmer,
uncovered, until tender, 5 minutes. Thin the
curry with water, if necessary. Discard
the serrano and season with salt. Serve with
rice and top with cilantro.
weekend
cooking