Skillet Vegetable Korma with cracked fennel

Method

1. Start by prepping your yellow onion, garlic, fresh ginger so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the vegetable korma and let it skillet, undisturbed, so it takes on real color before you stir.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the white wine and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.