I used to be intimidated by curries because they taste so wonderful and exotic I was sure the ingredients must be hard to find and that curry must be really complicated to prepare.
Boy was I wrong! Turns out, you just need a spoonful or two of good quality curry powder or curry paste, a can of coconut milk, some fresh garlic and ginger and a pot of veggies, and you’ve got yourself a solid curry.
My entire curry game changed when I finally discovered good curry powders and pastes. It’s worth seeking out the high quality stuff, since that’s basically the entire flavor of this dish. You won’t regret it.
This my go-to recipe for using up veggie odds and ends. It’s very forgiving. Try any veggies you’ve got. You won’t even be able to tell what some of them are anyway, because they will be drowning in creamy and flavorful sauce.
Longer Cooking Veggies (Choose Any)
- Bell pepper
- Butternut squash
- Sweet potato
Quick Cooking Veggies (Choose Any)
- Frozen peas
- Snow peas
Protein Options (Choose Any)
- Chickpeas or white beans
- Tofu, cubed
- Cashews or peanuts to garnish
- 1 Tbsp Curry paste or powder add more to desired heat level
- 1 Tbsp fresh ginger minced or grated
- 1 Tbsp garlic minced or grated
- 1 can or box Coconut milk any kind
- Pineapple, fresh or frozen
- Mango, fresh or frozen
- Apple, diced
- Splash of veggie broth
- Cashews or peanuts for a crunchy garnish
- Quinoa add 1/3 cup dry to the pot at the beginning along with 1 cup of broth
- Tomatoes, fresh or canned for a different flavor direction
- Rice or grain to serve
- Fresh aromatic herbs e.g. cilantro or basil
- You can make this curry oil free by just simmering everything from the beginning in a splash of broth, as shown in the video above.
- Or, for enhanced flavor, you can sauté the aromatics first. In a heavy bottomed pot or dutch, heat little bit of oil over medium heat and sauté onions, carrots, and/or peppers for 5 minutes or so. Add the ginger, garlic, and curry and stir for 1 minute, until fragrant.
- Add the rest of the ingredients (except leaves and garnishes) Reduce heat and simmer for 10 minutes or so, or until the longest-cooking vegetables are done.
- Add broth or coconut milk to thin or 1-2 tsp of cornstarch or arrowroot powder to thicken (mix it with a bit of water before you add it).
- Garnish as desired.
- My preferred method for weighing this meal is to weigh my 4 veggie servings raw (for example, 40 oz total if your veggie serving is 10 oz) and add a few extra ounces to compensate for them cooking down. To serve, divide the whole dish into 4 equal sized servings. See this page about other methods for weighing mixed dishes.