Yesterday afternoon, a few of the girls from high school and I decided to get together and make a delicious curry for lunch.
We used this recipe for Chicken Korma as a guide, and tweaked it as we went along.
We started by heating coconut milk in a saucepan with 3 cinnamon sticks, 3 pieces of Star Anise, a few shakes of Cardamom, and a few shakes of curry powder. Really, you can use whatever spices you want. Cayenne, Coriander, Turmeric, Cumin.... the possibilities are endless! Also, most Korma recipes tell you to cook it in the oven, but we found that cooking it on the stove was easier. After that mixture thoroughly heated, we added almonds and golden raisins.
While that was heating, we heated coconut oil and added cut up onions, peppers and eggplant.
When it was heated, we put the veggies aside and cooked the in the pan. When everything was heated, we mixed it all together.