Coconut Vegetable Curry

Deselect All

2 tablespoons vegetable oil

4 green cardamom pods

1 1-inch piece cinnamon stick

1 whole clove

2 onions, thinly sliced

Kosher salt

1 tablespoon grated fresh ginger

4 cloves garlic, grated 

2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1 teaspoon Kashmiri chili powder or hot paprika 

1/2 teaspoon ground turmeric

3 small plum tomatoes, cut into wedges

1 13.5-ounce can full-fat coconut milk 

1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks

1 small Chinese eggplant, cut into 1-inch chunks

2 cups cauliflower florets

1 serrano chile pepper, halved

1 cup halved green beans

Cooked basmati rice, for serving

Chopped fresh cilantro, for topping