This basic recipe for curry can be used for any vegetable combination you can think of. You can also add in some cooked chicken or shrimp at the end.
Cut up vegetables such as cauliflower, potatoes, carrots, kale and green beans. Put in a casserole dish – I use an 8 inch glass pyrex with a lid. Cover with one can of coconut milk. Add 1-3 Tablespoons of curry powder to taste. I just tried the curry powder from Starwest Botanicals and and very happy with it. For an extra dimension of flavor add 1 tablespoon of fish sauce. Mix together, cover, and put in a 400 degree oven. Cook until the vegetables are soft. The time with vary depending on the size and hardness of the vegetables.
This could also be done in a slow cooker, or you can roast or steam the vegetables separately and cook the coconut milk and curry powder together on the stovetop.