Easy Vegetable Coconut Curry

Want to know something that bothers me about British English?

I actually hate how they call ANY Indian dish a curry.

How inaccurate is that?

Curry is a spice.

A spice Indians don’t use in their cooking.

There you have it.

When Sebastian and I were in London, we went to an Indian borough to eat one night. As we walked down the street, the restaurant workers were calling to potential customers saying, “Hungry for a curry tonight?”

I wanted to stop in the middle of the street and have a ‘be true to yourself and your food-culture identity’ conversation, but alas, I didn’t.

We went in to a restaurant, ate the most bland ‘Indian’ meal of my life and then realized why these British Indians could call their food a curry.

It wasn’t really Indian at all. It was British-ized and appropriately called by another name, a curry.

Anyways, tonight I made a curry.

An unauthentic, super simple Indian-ish dish.

Surprisingly, it was good enough to share with you!

Serves 4

Ingredients

1 Tbsp. olive oil

1 onion, chopped

1 garlic clove, chopped

2 Tbsp. curry paste (I used korma)

About 2-3 lbs of whatever veggies you need to use up

1 can chopped tomatoes

1 can coconut milk

Fresh cilantro to garnish

Method

1. Prepare your veggies into bite sized pieces. Heat the oil in a large sauce pan and fry the onions and garlic for about 2 minutes. Add the curry paste and continue to fry for another minute.
2. Stir in the vegetables and fry for 2-3 minutes before adding the tomatoes and coconut milk. Stir well and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are cooked. Garnish and serve with rice or naan.

I used 1 eggplant, 1 red pepper, 2 handfuls of green beans, 1/2 can of chickpeas and tons of mushrooms in my veggie mixture.

I can’t wait to have the leftovers for lunch tomorrow!

What is your favorite Indian recipe?

Do you call it a curry, too?

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