3 Tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Fenugreek Seeds
1 to 2 fresh chillies, thinly sliced
1 inch piece Gingerroot, peeled and coarsely chopped
2 cloves garlic minced
6 curry leaves
2 medium Onions, coarsely diced
1/2 tsp chilli powder
1/2 tsp turmeric
6 medium tomatoes, seeded and coarsely diced or 1 can low sodium diced tomatoes
4 cups low sodium vegetable stock
1/2 cup unsweetened coconut milk
salt to taste
Fish /Tofu
4 Cod Fillets or 4 oz portion firm tofu
vegetables
1 cup cauliflower florets
1 cup sliced zucchini
1 cup chopped baby bok choy
1 cup Spinach
In a large saucepan, heat 2 tbsps of the coconut oil, Add the mustard seeds and reduce heat to low. When seeds start to pop, add the fenugreek, chillies, ginger, garlic and curry leaves. Stir for about 3 minutes, then add the diced onions and cook 5 minutes until they are soft and slightly brown. Add the chili powder, turmeric, diced tomatoes , and vegetable stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut milk and simmer for an additional 5 minutes. Season with Salt and stir in the remaining coconut butter just bfore serving.
If you are using fish, add it to the sauce and cook for an aditional 5 to 7 minutes or until the fish is opaque inside. If using tofu, simmer for an aditional 5 minutes
While your doing this, Place the vegetables in a saute pan, and cover. Turn the heat down to medium and let the vegetables steam for 3 to 5 minutes.
Divide the vegetables evenly among 4 plates and serve the curry on top. Garish with almonds or cashews and fresh cilantro.