- 3 tbsp extra virgin olive oil
- 1 large onion, chopped fine
- *5 tsp garlic, minced
- 2-inch piece fresh ginger, peeled and grated (roughly 1 tbsp)
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp freshly ground black pepper
- 1 tsp coriander
- 1/2 tsp allspice
- 1 (14 oz) can full-fat coconut milk
- *5 tbsp Sriracha
- 1 tbsp brown sugar
Heat olive oil over medium heat in a large saucepan. Sauté onion and garlic until they start to turn brown. Proceed to add ginger, cumin, cinnamon, pepper, coriander, nutmeg, cardamom, and allspice and sauté for 1 minute at low heat looking for the spices to become fragrant. Add coconut milk, Sriracha and brown sugar, stirring for 30 seconds. Reduce heat and simmer, stirring for every 5 minutes (for 15 to 20 minutes) so flavors can fully integrate. Remove lemongrass. Serve immediately or let cool and then freeze.
Pouring this on any veggie dish can turn it into a beautiful hybrid indian/english master dish that even veggie haters will enjoy.