Creamy Coconut Milk Curry with Tender Coconut Chunks

1.Heat the coconut oil in a large pan over medium heat.

2.Add the chopped onion and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic, grated ginger, and slit green chili, cooking for another 2 minutes until fragrant.

4.Add the turmeric, cumin, and coriander powders, stirring well to combine and cook for 1 minute.

5.Pour in the coconut milk and bring the mixture to a gentle simmer.

6.Add the mixed vegetables and tender coconut chunks, cooking for about 10-15 minutes until the vegetables are tender.

7.Stir in the garam masala, lime juice, salt, and pepper, adjusting seasoning to taste.

8.Let the curry simmer for an additional 5 minutes to meld the flavors together.

9.Remove from heat and garnish with fresh cilantro before serving.