Tasha's Coconut Vegetable Curry



  1. Heat the vegetable oil in a large dutch oven over medium-high heat.
  2. Add the cardamom pods, cinnamon stick, and clove. Cook until the whole spices are toasted, stirring frequently.
  3. Add the onions and some salt. Cook, stirring occasionally, until soft and browned.
  4. Add the ginger and garlic and cook, stirring, until golden.
  5. Add the coriander, cumin, chili powder, and turmeric. Cook, stirring and scraping the pan, until the ground spices are toasted.
  6. Add the tomatoes and cook, stirring, until they break down.
  7. Stir in 1 1/4 cup water and the coconut milk.
  8. Add the potatoes, eggplant, cauliflower, and Serrano peppers, and a dash more salt.
  9. Bring to a boil, then reduce heat to medium low, cover, and simmer until the vegetables are tender, about 20 minutes.
  10. Add the fish sauce, Thai basil, lime juice, and sherry vinegar. Stir.
  11. Add the green beans and simmer uncovered until tender.
  12. Add a dash more salt.
  13. Serve over rice with cilantro as garnish.