Here is my curry recipe! I generally don't measure things, so this was quite the challenge!
1 tablespoon fresh ginger
1 medium onion
3 cloves garlic
3 tablespoons olive oil
1/2 cup broth
1 can coconut milk full fat
1 tablespoon + 1 teaspoon curry powder (I use Trader Joes' brand)
1/4 teaspoon cumin
1/8 teaspoon smoked paprika
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
salt to taste
1 teaspoon black pepper
Whatever veggies you desire
I baked sweet potatoes at a high heat to crisp them. You can cook the veggies in your sauce, I didn't want to over cook them, so I steamed them and poured the sauce on top.
Dice the ginger, onion and garlic. Add to your pan with the olive oil. Cook on low heat until the mix has softened, approximately 7 minutes. Add the spices to the pan and cook for a minute without stirring. (I do this to toast the spices a little, I think it brings out the flavor further). Stir the mix together and add the coconut milk and broth. If you like a thick curry I suggest cooking a few carrot chunks in it then immersion blending the sauce. Or leave most of the broth out. Stir a bit then let the sauce simmer on low for 30 minutes. If you can't wait that long, 15 is fine!
Serve with your favorite veggies and enjoy!