Thai-Indian yellow curry with toasted fox nuts

Prep the vegetables: half a head of cauliflower, half a green and half a red bell pepper roughly chopped, potatoes and carrots; thinly slice a small shallot and four or five bird's-eye chilies.

Melt two tablespoons of coconut oil over medium heat and add the grated ginger and lemongrass while the oil is still cold so they cook through without burning.

Once bubbling, add the sliced shallots and bird's-eye chilies and cook one to two minutes.

Add a quarter cup of yellow curry paste and cook a further one to two minutes until it starts to stick to the pan.

Quench the pan with about half the can of full fat coconut milk, stirring so all the curry paste dissolves.

Add the rest of the coconut milk and one cup of vegetable stock, bring to a bare simmer, then add the peeled potato chunks.

After the potatoes have cooked five minutes add the peeled thinly sliced carrots.

Five minutes more, add the chopped bell peppers, cauliflower florets and drained bamboo shoots, and cook uncovered another five to ten minutes until the vegetables are tender but not mushy.

Add about a teaspoon of dried holy basil.

Partially blend some of the carrots and potatoes into the soup with an immersion blender, or scoop some out and blend it really smooth, to thicken it enough to coat the popcorn.

Season with the fish sauce, the juice of one lime and two teaspoons of grated palm sugar or brown sugar; taste for salt and adjust.

Preheat the oven to 375 degrees Fahrenheit convection, spread the pre-popped fox nuts on a large rimmed baking sheet and toast seven to ten minutes until lightly browned.

Dump the toasted fox nuts directly into the curry almost immediately before serving, since it is a breakfast cereal situation.

Serve with the popped corn cobs on the deactivated grill for decoration. In retrospect, thickening with yogurt or cream would keep the fox nuts crunchier longer.