It was here that I met Lizzie and learned her quick and easy way to make delicious curry with whatever was in season (or whatever was about to go bad in the fridge). I've adjusted the recipe over the years to fit my tastes, but the basics are still the same.
This variable curry is one of my favorite go-to recipes because it's fast, flexible, and always impressive. It benefits from a short list of required ingredients and great flexibility for the remainder. It's become a staple dinner for me.
- Oil (I use coconut or peanut for this, with a dash of sesame, but canola of olive would work fine)
- Curry powder
- Something tomato-y (in order of preference: fresh tomatoes, canned tomatoes, tomato paste)
- Coconut milk (I keep a few cans of full-fat coconut milk in my pantry for meals like this one; low-fat would work but would be less creamy)
- Garlic (garlic powder can be used if need be)
- Ginger (ginger powder can also be used as a replacement)
- Coriander powder
- Cayenne powder
- Fennel seeds
- A protein: for me this usually means chickpeas (canned, drained, and rinsed or pre-cooked from dried beans), edamame (soy beans, which I buy frozen and keep in the freezer), tempeh or tofu
- Greens: kale, chard, collards, arugula or any other greens you're excited about these days (or a mix of a few of them)
- Veggies: broccoli, peas, summer squash, bok choi, green beans, or anything else you have around that can cook relatively quickly
- Saute onions in oil until translucent, add garlic, ginger, spices (a LOT of curry powder and a sprinkle of other spices), and tomato item and cook at a low level until the tomatoes start to disintegrate
- Add any veg that needs some time to cook (like broccoli or bok choi), and meat or protein
- Stir in coconut milk and simmer for a few minutes
- Add any faster cooking veg (like spinach or frozen peas)
- Simmer until some water evaporates and the curry thickens
- Serve over rice or quinoa, top with basil or toasted slivered nuts. Enjoy!