Vegetable Curry

Dice the onion into roughly ½-inch pieces. Mince garlic and ginger. Chop your primary, secondary, and tertiary vegetables into uniform 1-inch pieces for even cooking.

Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 5–7 minutes until softened and fragrant, stirring occasionally.

Add minced garlic and ginger, stirring constantly for 1 minute until aromatic. Be careful not to burn; lower heat if needed.

Add garam masala, turmeric, cumin, and coriander. Stir continuously for 1–2 minutes to bloom the spices and release their flavors.

Stir in tomato paste (if using) and cook for 1 minute. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer.

Add your primary vegetable (e.g., carrot) first, as it takes longest. Simmer for 10–12 minutes until beginning to soften.

Add your tertiary vegetable (e.g., tomato) and secondary vegetable (e.g., spinach). Simmer for 8–10 minutes more until all vegetables are tender but not mushy.

Taste and adjust seasoning with salt and black pepper. Add lime juice if desired for brightness.

Ladle into bowls and garnish with fresh cilantro. Serve over basmati rice, jasmine rice, rice noodles, or with naan or pita bread.