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Curry with Homegrown Veggies

A warming, vibrant curry featuring tomatoes, spinach, ginger, and aromatic spices.

Curry with Homegrown Veggies

Ingredients

  • 2 tomatoes
  • 1 onion
  • 2 garlic cloves
  • 1 thumb of ginger
  • 2 cups spinach
  • 1–2 tbsp oil or ghee
  • Spices: turmeric, cumin, coriander, chili
  • Optional: potatoes, lentils, coconut milk, cilantro

Method

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Swaps & variations

  • Creamy: add coconut milk
  • Protein-rich: add chickpeas or tofu
  • Spicy: increase chili or add fresh green chilies
  • Mild: reduce spices and add yogurt

Storing & freezing

Keeps 3–4 days in fridge. Freezes well without dairy for up to 3 months.

Grow it yourself

  • Cool-season crop.,Sow spring or fall.,Needs moist soil; partial shade in heat. Spinach
  • Full sun; regular watering.,Rich compost improves flavor. Tomatoes
  • Grow from sets; easy for beginners. Onions
  • Plant in fall; mulch over winter. Garlic
  • Grow from rhizome pieces.,Needs partial shade and rich soil.,Water frequently but avoid waterlogging. Ginger
  • Marigolds & basil deter nematodes and leaf miners.
  • Neem spray effective against leaf-eating pests.
  • Hand-picking caterpillars helps protect spinach.
  • Pick outer leaves regularly; plant will continue producing. Spinach
  • Harvest rhizomes when leaves yellow and die back. Ginger
  • Harvest at full color and aroma. Tomatoes
  • Harvest when tops dry or flop over. Onions & Garlic

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