Toast the spices in a non-stick pan over low heat for 2 minutes.
Add the olive oil and the finely chopped onion.
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Puree the garlic and ginger and add the resulting puree to the pan.
Add the vegetables you prefer, preferably seasonal, roughly chopped. Add 200 ml of water.
Let it simmer for a few minutes and add the coconut milk, cooking for another 15-20 minutes.
You can serve it more liquid or let it thicken, depending on your taste, accompanied by basmati rice.
Store in the refrigerator for up to 2 days
You can enrich the curry with some boiled basmati rice and serve it hot, warm or cold. Complete the dish with chopped parsley and more chili to taste.
