Tasha's Coconut Vegetable Curry | Ben's Site

Ingredients

• 2 tbsp vegetable oil
• 8 green cardamom pods
• 2 1-inch pieces cinnamon stick
• 2 whole cloves
• 2 onions, thinly sliced
• kosher salt
• 2 tbsp fresh ginger, grated
• 8 cloves garlic, minced
• 4 tsp ground coriander
• 3 tsp ground cumin
• 2 tsp Kashmiri chili powder OR hot paprika
• 1 tsp ground turmeric
• 2 tbsp fish sauce
• 1 tbsp Thai basil
• 1 tbsp lime juice
• 1 tbsp sherry vinegar
• 1 large can peeled tomatoes
• 2 13.5 oz cans coconut milk
• 1/2 lb. Yukon Gold potatoes
• 1 eggplant, cut into 1-inch chunks
• 2 cups cauliflower florets
• 4 Serrano chile peppers, sliced
• 1 cup halved green beans
• basmati rice
• chopped fresh cilantro