Easy to make. Will be glad to add this as a staple to our monthly meal rotation. A single batch made a lot: enough for leftovers to refrigerate and even more to freeze.
Sauteing the onions in coconut oil added a nice subtle boost to the coconut flavor.
The flavor was nice and strong, but the consistency was a little watery. Would mix the spices with 2-3Tbsp of water and 1Tbsp cornstarch or arrowroot to make a slurry before adding to the pot. Also, the tomatoes didn't reduce down the way I'd expected; I might give them a quick pulse in the blender next time.
Coconut flavor was a little weak. I let it simmer on the longer side to let the flavors meld more, but I don't think it did the coconut flavor any favor. Might simmer on a lower heat next time, and for not quite so long.
Might wilt a pound of chopped spinach in it next time to increase the dish's fiber and protein values.
Next time I make it, will apply the minor changes and expect to make a tasty dish even tastier.
