This recipe is like jazz: you can improvise based on what you have on hand and what your tastebuds desire. It’s a great way to eat lots of veggies because it’s so delicious. It’s easy because everything can be chopped roughly to bite-size, which adds to the charm; precision is not needed. It’s colorful, too!
3 tablespoons of butter, ghee, coconut oil, or avocado oil
1-2 tablespoons of curry powder, to taste
1 large onion, chopped
1″ piece of fresh ginger, peeled and minced
2-3 cloves garlic, chopped
3 carrots, chopped
half a head of cauliflower, cut into florets
half a bell pepper of any color, seeded and chopped
a couple of roma tomatoes, chopped
1-2 cups greens (spinach, kale, etc.), chop if needed
anything other veggie you like in a curry: peas, zucchini, potatoes, chickpeas, etc. (all in all, about 8 cups of veggies)
1/2 to 1 cup stock or broth or water (I use chicken bone broth)
1 can of coconut milk
Using a large deep skillet over medium heat, add oil and stir in the curry powder, mixing well with the oil. Add the chopped onion; it will turn yellow from the turmeric in the curry powder! Add ginger. Stir until the onion just starts to soften.
Add veggies from hardest to softest, so carrots first, then cauliflower, saving greens for last. Stir well to mix.
Stir in stock and coconut milk. Reduce heat to a simmer for 15 minutes, stirring occasionally, or until carrots are done.
To make a vegan version, omit the butter or ghee and use a vegetable stock.
If you’re a carnivore or omnivore, you can add cooked meat (chicken and lamb work well) cut into bite-size pieces toward the end. Or, if you have raw meat on hand, add it with the onions near the start. If you prefer shrimp, add it near the end since it cooks quickly.
To finish, taste and add salt and pepper if needed. Serve in bowls, over rice if desired. Total prep and cook time: about 30 minutes.