Step 1

In the Stockpot, add the coconut milk and lemongrass. Set the heat to high, and once the mixture reaches a bubbling boil, turn the heat down to a very low fire. Cover the stockpot with a lid, and let this simmer for 30 minutes or until you finish cooking the base of the curry.

Step 2

In a large pestle and mortar, add in all the spices (except the fresh coriander leaves) and grind it into a powder. I like placing this on the floor so there is more space. You can chose to toast these spices before you grind them, this will release more flavour. Once you've finished grinding this into a powder, set this aside.

Step 3

In the Chef's Pan, pour in some macadamia nut or avocado oil (these have high smoke points) and heat it up over medium heat.

Step 4

Add in the onions and cook this until brown, and caramalised.

Step 5

Add in the garlic and ginger. Stir for a minute until fragrant.

Step 6

Add in the tomato paste, and curry powder. Stir this in thoroughly.

Step 7

Add in the spices (except the fresh coriander leaves), and mix everything together once again.

Step 8

Release the lid of the Stockpot, and turn off the gas. Remove the lemongrass pieces.

Step 9

Gently pour the coconut milk into the Chef's Pan, and combine everything together. This curry should be a beautiful & vibrant orange colour now.

Step 10

Slip in your veggies, and let it cook for about 3 minutes with the lid on.

Step 11

Release the lid from the Chef's Pan, and season your curry using the ingredients and measurements above ^

Step 12

The final step is to add the cup of chopped coriander leaves. Gently mix this in before turning the gas off.

Step 13

Garnish the curry with some chopped pistachios and saffron.

Step 14

Serve this with warm buttered sourdough bread or rice!