Coconut Aloo Gobi with roasted chili

Method

1. Start by prepping your yellow onion, garlic, fresh ginger so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the aloo gobi and let it coconut, undisturbed, so it takes on real color before you stir.
4. Stir in the garlic along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.