- 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’.
- 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.