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.
Ingredients
Longer Cooking Veggies (Choose Any)
- Onion
- Bell pepper
- Carrot
- Butternut squash
- Sweet potato
- Eggplant
- Zucchini
- Potato
Quick Cooking Veggies (Choose Any)
- Frozen peas
- Cauliflower
- Broccoli
- Snow peas
- Spinach
Protein Options (Choose Any)
- Chickpeas or white beans
- Tofu, cubed
- Cashews or peanuts to garnish
Flavorings
- 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
Fat
- 1 can or box Coconut milk any kind
Fruit (Optional)
- Pineapple, fresh or frozen
- Mango, fresh or frozen
- Apple, diced
Optional Extras
- 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
Instructions
- 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.
Hi, I’m Katie Gates! I share meals and recipes that have supported me as I heal and explore my relationship with food, my eating, and my body. I have taken lessons from several ways of eating including 
Hi Katie! Thank you so much for your work! I feel so supported on my BLE journey!
How do we measure out the coconut milk? Is that considered a fat and can it also be a protein? Wondering how to serve this to my family and have the right sauce portion.
Thanks Rebecca! It’s considered a fat. How much depends on what kind of coconut milk you’re using, and how big of a pot you’re making, which is why the amount isn’t specified. Check the BLE Frequently Asked Questions for how to weigh coconut milk. Hope that helps!
I would like to try this recipe tomorrow but I don’t yet have a scale. Can you give me an idea of how much coconut milk (any kind) I should use if I cooking in a large pot. Thanks so much.
In a large pot, I’d use one can of regular fat coconut milk.