First of all, a huge thanks to Zeb for requesting this one. I make this all the time, but for some reason, it hadn’t entered the line-up yet so thanks for the suggestion, Zeb.
This easy curry is great to make when your pantry is almost bare and you have to feed your man (or woman) in about 15 minutes or he is going to go berzerk. And that’s not pretty. This makes a good amount so you can have leftovers for when you gotta brown-bag it (I mean for LUNCH, guys!).
Use any vegetables you like together! Some of my favorites to go with curry are broccoli, cauliflower, carrots, cabbage, and mushrooms.
- 1 Tblsp oil – any kind really
- Spices (use whichever of these you have on hand, about a tsp of each): ground cumin, coriander, mustard seed, paprika, turmeric
- 2 Tblsp curry powder
- 1 onion, minced, about a cup
- 3 cloves garlic, minced
- 1 tsp grated ginger (drop it if you don’t have it, it’ll be fine, or use dried)
- 1 – 15oz can tomatoes (diced, or whole and mashed, or pureed, or stewed, I don’t care)
- Assorted vegetables (frozen is fine, about 4 cups total, cut into chunks): carrots, potatoes, sweet potatoes, green beans, broccoli, squash, bell pepper, cabbage, collard greens, peas, really just about anything you have. Cut the starchy ones into smaller pieces than the green ones.
- 1 – 15oz can of beans (chick peas, kidney beans, pintos, whatevs), drained
- Heat the oil in your big pot over medium heat ’til it is hot.
- Throw in your spices of choice (or availability) and stir them around to toast them, about 30 seconds.
- Add the onion, garlic, ginger, tomatoes and stir that around. It will bubble and pop at you but just tell it to behave and keep stirring. Cook that a couple of minutes.
- Add your vegetables. Add a cup or two of water so that the vegetables are almost covered. Now’s a good time to add salt, maybe a half teaspoon.
- Stir it all up and cook it, bubbling, about 15 minutes or until the vegetables are soft. Add your beans and heat through.
- Throw cilantro on top if you are inclined.
- Serve this with rice or, if you have none of that, then tell your man it’s soup and get over it.
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By popular demand, Learn to Cook is now available in print! Over 300 pages of knowledge between two soft covers.
Learn To Cook is designed to get you cooking for yourself like a civilized human being! Drawing from a lifetime of cooking and over two years experience making instructional cooking videos, author Hilah Johnson has produced a beginners’ cookbook for today’s young adults. The casual, straightforward style will appeal to anyone with a sense of humor and the focus on fresh, simple recipes will appeal to anyone who loves to eat. The book includes chapters on menu planning, knife skills, grocery shopping and more, plus a comprehensive spice chart and over 150 recipes from breakfast to dinner to snacks in between.
I create short-form, educational, and occasionally hilarious cooking videos geared towards beginner and intermediate cooks, as well as people who are just looking for simple, low-cost recipes. Everything is made from scratch, people!
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What a hottt and spicy episode!
New camera techniques in the hizouse!
Chris gettin' crayzay!
Made this last night and freakin’ loved it! Thanks Hilah! Also I now have a very funny mental image everytime I hear the term ‘sack of potatoes’
Yay Lorrie! Thanks for trying it out and leaving a comment review! I finally had to compost my little potato friend – he was covered in eyeballs and very squishy. So sad.