Cauliflower and Celery Curry

Vegetable curries are a staple at our house. Curries are one of those ‘clean out the refrigerator’ meals that I can make in the morning and go to work, come home and reheat and have a warm filling satisfying meal.

You only need a few basic pantry ingredients and 4-6 cups of pretty much any vegetable you like. I used cauliflower, celery and a couple peppers. Winter squash is good, as is broccoli or potatoes. You can add a protein like tofu, chicken or hard boiled eggs. Eggs are great in curry! Add any protein when you add the vegetables to the broth. Serve it with rice or noodles or eat it as a thick stew or soup. It only takes a few minutes to make, but improves and mellows with some simmering and rest time. Leftovers are great.

1 tablespoon oil
1 onion, chopped
1-3 cloves garlic, smashed
1 knob of ginger, peeled and chopped
1–2 tablespoons curry powder (taste for more)
1–2 tablespoons turmeric
1 teaspoon salt
2 tablespoons sweetener, any kind-sugar, agave, brown sugar
4-6 cups any vegetables you like, cauliflower, celery, peppers, potatoes, zucchini, winter squash
1 14-ounce can coconut milk
1 cup water or broth, I always use water
anything you have for toppings like nuts, herbs, scallions, raisins

Sauté the onion, garlic and ginger in oil until softened and add the spices and sweetener. I like agave or brown sugar for sweetening. Curry needs heat to ‘bloom’, you will smell spices ‘open up’ and mellow as the dish cooks.

Add the coconut milk and water or broth and let the simmer for 5-10 minutes. Taste it and see if you want more curry or sweetener. It might taste a little bitter, don’t worry. Add a little more sweetener and let it simmer a little longer. It looks watery and grainy. It will thicken and smooth out with a little time.

Add your vegetables (and protein if using), I add a lot of vegetables, they cook down. You can add fewer vegetables if you want more curry gravy/sauce. Cover it and let it simmer another 10 or 15 minutes.