Malabar Curry

Ingredients:

1 teaspoon coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 teaspoon black mustard seeds
25 curry leaves
1/2 teaspoon fenugreek seed
1/2 teaspoon turmeric
2 teaspoons chili powder
1 teaspoons coriander
1 tomato, diced
2/3 cup tomato puree
2/3 cup flat green beans, cut into 1 inch pieces
1/4 cup tamarind
1 cup coconut milk
1/2 cauliflower florets
2 teaspoons sugar
1 cup chickpeas
1 bunch baby spinach
salt, to taste
1/4 cup toasted cashews
2 tablespoons cilantro, chopped

Cook the onion and garlic in the coconut oil. Add the mustard seeds. When they begin to pop, add the remaining spices. Stir in the tomato and when it begins to soften, stir in the puree, a bit of water, and the beans. Simmer for about 10 minutes and add the tamarind, coconut milk, cauliflower, and sugar. Cook until the beans are tender and add the chickpeas and spinach. Season with salt. Garnish with cashews and cilantro.

Serve with basmati rice.