Chili-Lime Andalusian Vegetable Korma

Method

1. Gather and prep everything first: yellow onion, garlic, fresh ginger and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Turn the heat up, add the vegetable korma, and cook until deeply browned and aromatic.
4. Stir in the yellow onion along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with a grating of hard cheese right before serving.
7. Serve warm, ideally with something to soak up the sauce.