- Melt the coconut oil in a heavy based saucepan. Add the onions, season with a good pinch of salt and sauté with the lid on, over a low heat, until soft and translucent.
- While the onions sauté, toast the spices in a frying pan on a medium heat. Keep the spices moving, and take off the heat once they start smelling fragrant.
- Toasting is essential for bringing the spices back to life, so don’t be tempted to skip this step. Otherwise your curry will taste ‘flat’.
- Now time to get some frustrations out… using a pestle and mortar, or a spice grinder, grind the spices to a fine powder.
- Finely chop the coriander stalks (reserving the leaves for later), and add to the onions along with garlic, ginger and chilli. Continue to cook for a further 3 minutes with the lid on.
- Add spices and ground almonds, and toast for a further 1–2 minutes, being careful that they don’t burn or catch the bottom of the pan.
- Add the chopped tomatoes, stock and coconut cream, and bring to the boil. Stirring occasionally, simmer for 30 minutes until the tomatoes have collapsed and the sauce has thickened.
- Stir in the yoghurt, lime juice, coriander leaves and season to your taste. Trust your instinct here; it may need a bit more salt, pepper or acid from the lime!
- Serve with chicken, cauliflower rice, spinach or steamed broccoli.
Top tip :
You can use coconut milk instead of coconut cream, and reduce the amount of chicken stock. Opt for full fat coconut milk, with a high percentage of coconut, and be wary of added sugar and stabilisers.