Creamy Garlic Curry

Ingredients:

• 150g Garlic cloves, peeled
• 1 tbsp Coconut Oil (or Vegetable Oil)
• 1 large onion, sliced
• A handful of curry leaves
• 1 green chilli, sliced
• 1 ½ tsp MA’s Kitchen Madras Curry Powder
• ½ tbsp MA's Kitchen Fenugreek Seeds
• Pinch of Turmeric powder
• ¼ tsp Mustard powder
• 250ml (1 cup) MA’s Kitchen Classic Coconut Milk or thick coconut milk
• 125ml (½ cup) water (or as needed)
• Salt to taste

Cooking Steps:

1. Peel the garlic cloves and set them aside.
2. Heat the coconut oil (or vegetable oil) in a pan over medium-high heat. Add the sliced onions and cook until golden brown, stirring occasionally to prevent sticking.
3. Add the curry leaves, sliced green chilli, MA's Kitchen Madras Curry Powder, MA's Kitchen Fenugreek Seeds, turmeric powder, and mustard powder. Stir well and cook for a minute until the spices are fragrant.
4. Add the peeled garlic cloves and salt. Pour in half of the coconut milk and mix well.
5. Cook over medium-high heat, uncovered, for 10-15 minutes, or until the garlic is tender and the sauce has thickened. Stir occasionally and add water as needed to prevent the curry from drying out.
6. Add the rest of the coconut milk, and simmer for another few minutes. Taste and adjust the salt as needed.
7. Serve the Garlic Curry hot with rice, roti, or bread.