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Free-for-all curry

Free for all curry - free-for-all curryCurries make great fridge
cleaners – they can be made
using any number of ingredients,
from meat to veggies
to seafood. Measurements
here are approximate; use
what you have, sauté it in a
large skillet first, then add
garlic, ginger, curry powder
or paste. Create a sauce using
canned tomatoes and/
or coconut milk. Delicate
fish or shrimp can simmer in
the liquid at the end until it’s
cooked through.


canola or olive oil, for cooking
1 onion, peeled, halved and thinly
4 garlic cloves, crushed
2 tbsp (30 ml) grated fresh ginger
1–3 cups (250–750 ml) chopped
fresh or cooked vegetables, or
canned chickpeas or lentils
1/2–1 cup (125–250 ml) chopped
cooked meat, such as chicken,
pork, fish or shrimp (optional)
1 tbsp (15 ml) curry powder or
1 tsp (5 ml) ground cumin
1/4 tsp (2 ml) salt
1 14 oz (398 ml) can of plum tomatoes,
with their juices
1 14 oz (398 ml) can of coconut
milk or 1/2 cup (125 ml) heavy
chopped peanuts or cilantro, for
garnish (optional)


1. In a large skillet set over medium
high heat, sauté onion in a drizzle of
oil for 2–3 minutes, until soft.

Add the garlic and ginger and cook
for another minute. If you have any
meat or vegetables to cook, add
them and cook until the meat is
cooked through or the vegetables
soften and start to turn golden
on the edges. (If they’re already
cooked, they need only to be
heated through.)

Add the curry paste, cumin and salt
and cook for another minute, then
add the tomatoes and coconut milk
and bring the mixture to a simmer.

Cook until the sauce thickens and
the vegetables are tender. If you
have spinach or other fragile greens,
chop them and stir them in, cooking
just until they wilt.

Serve over rice with chopped peanuts
and/or cilantro sprinkled on

Serves 4–6.

Originally published in ParentsCanada magazine, April 2013.

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