Kitchen Curry

A little over a week ago, I was having lunch with a co-worker and conversation turned to food. On this day I had to buy lunch, a very good Thai place is a block away, I ran over there for eggplant and tofu. The discussion first turned to the eggplant and how to cook eggplant and somewhere we b-lined to curry. Curry in my house, is a recipe that I can “throw the kitchen sink at”. I always stock coconut milk and curry powder, this way I can always take a bunch of random ingredients and turn them into a curry. This may not result in traditional curry but most of the time it makes for a delicious dinner.


I grab what ever veggies look good, meat if I feel like it and get cooking. One of the important things I’ve learned about making curry, is that first, you need to toast your spices, this brings out the flavors and makes the curry more flavorful.


I cook my vegetables in stages, stating with onion and garlic and then proceeding to add each vegetable, starting with the one that takes longest to cook. I chop the vegetables as I go.

Vegetable Orgy

Onces I’ve added all the vegetables, I add the coconut milk and let the curry cook on a low heat.



When the curry is mostly cooked, I add frozen mixed vegetables, usually carrots and peas, you can add these fresh, I didn’t have any.


While the curry cooks, I make rice. Plain jasmine or flavor it up with some spices.

You can turn up the heat on your curry by adding more cumin at the begging, some cayenne pepper, coriander or regular pepper.

You know its ready when all the vegetable are a starting to get mushy. If you cook a curry to long you can get porridge.

Vegetable Curry

When its ready I salt to taste.

That’s all there is to it folks. It may not be restaurant curry, but it passes the boyfriend test (most days, he’s picky).


2 tablespoons olive oil

2 tablespoons curry

1 teaspoon cumin

1 yellow onion

4-5 cloves garlic (never can have enough garlic)

2 japanese egg plants (or regular if you prefer)

2 small zuchinni

1 bell pepper

4 small sweet potatoes (or 2 big ones)

2 cans of coconut milk (14.5oz)

1 cup frozen mixed vegetables (carrots, corn, peas, green beens, lima beans etc.)


1. Dice your onion and mince the cloves of garlic. You can choose to chop all the vegetables at this point, I tend to chop as I go.

2. At the bottom of a dutch oven or a large pot, toast the spices for about a minute, you will start to smell the flavors right away,

3. Add a 2 tablespoon of olive oil to the bottom of the pot and stir together with the spices. Let them cook for a minutes.

4. Add the onion and let it cook for 2-3 minutes. Then add the garlic and let cook for a minute.

5. While the onion cooks,  cube the sweet potatoe, since this will take the longest to cook. Put it in the pot and let it start to cook.

6. Meanwhile,  cube the eggplant and then add it to the pot. Next cube the zucchini and add it. Finally, dice the bell pepper and add it. Let it cook for 2-3 minutes.

7. Add the coconut milk and mix.

8. Cover with lid and let cook at low heat.

9. When the curry is close to ready add the frozen vegetables.

10. Add salt and addition spice to taste.

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