Okay, so I’m calling this a recipe.. but its going to be a bit more like a loose guide because the amazing thing about curry is you can really use whatever veggies you have in the kitchen.

The base for my curry is always one can of coconut cream and then I fill the can with water and add that in and bring it to a boil. Once the liquid is boiling, I add in the veggies and grains that take longer to cook ie; lentils, potatoes, sweet potatoes, root veggies etc. Boiling the grains in coconut milk gives them extra flavour and great texture.

Once the heartier ingredients have boiled for a while, maybe half an hour, I lower the heat and add in the rest of my veggies. Often I like to use sautéed onions, red peppers, kale, hummus beans, cauliflower, spinach, and/ or tofu.

Add in your choice of spices. If you are new to curries, you can use a paste- I often still like to use a curry paste because it helps get a strong spicy kick. Check to be sure yours in GF though- many times they aren’t. You can also use curry powder or a jarred sauce. If you use a jarred sauce I would take out the water or coconut cream to lessen the liquid.

Here are the spices I typically use:

Let the seasoned veggies simmer on low for a while- the longer the better. I try to let it simmer at least 1 hour and then I turn off the gas and let the curry sit on the stove- it will continue to cook a bit.

You can really play around with curries as there are soo many kinds- red, yellow, green, etc. They can be as simple as potatoes and onions or as complicated as my classic shabbat smorgasbord of whatever I have left in the fridge or whatever is in season at the market.