Vegetable Curry

Yes. The curry tastes even better the next day as flavors meld. Make it fully, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if it's too thick.

Swap in what you have: green beans, zucchini, spinach, chickpeas, sweet potato, broccoli, or peas all work beautifully. Harder vegetables like root vegetables should go in earlier; tender greens in the last few minutes.

Adding vegetables all at once and overcooking them into mush. Add harder vegetables (carrot, potato) first, then softer ones (pepper, cauliflower) halfway through so everything finishes tender at the same time.

Yes. Sauté the onion, garlic, ginger and spices in a skillet first (steps 1–3), then transfer to a slow cooker with broth, coconut milk, potatoes and carrots. Cook on low for 6 hours or high for 3 hours, then add remaining vegetables and cook 1 hour more on high until tender.

Steamed jasmine or basmati rice is traditional, or naan, roti, or even crusty bread for soaking up sauce. A simple yogurt raita or lime wedges on the side brighten it further.

Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Thaw overnight in the fridge if frozen, then reheat on the stovetop over medium-low heat for 5–7 minutes, stirring occasionally and adding a splash of water or broth if it's too thick.