I planned to make this for just me and Michael, and now have a HUGE pot of curry that will last us all week. These measurements are good for up to 6 people. 

1. Cube and over roast 2 regular sized sweet potato (usually takes about 40 minutes at 200 C). I added a salt garlic lemon spice mix and paprika to my potatoes, but this is up to you.

2. Add oil of your choice (I used olive oil), 4 - 5 cloves of diced garlic, shredded ginger, and 1 chopped onion to pan. Saute combination on medium heat until onions are translucent. 

3. In a LARGE separate pan, heat ALL spices with oil at medium heat.
This pan will hold the entire curry in the end, so plan accordingly with size.
I didn't measure my spices (surprise, surprise). If you know you like spicy, then go hard. If you're not as into spice, then just add enough for flavor. The masala mixes and red chili can pack some heat, so perhaps go light on those if you're sensitive. 

4. Add diced mushrooms and zucchini to the garlic, onion and oil mixture. Keep at medium heat until veggies are cooked, then add to spice mixture.

5. As everything simmers, add a bit of filtered water to begin making the soup-like consistency. Turn down heat and cover until sweet potatoes are done.

6. Once sweet potatoes are done- add potatoes, broccoli, cauliflower, and asparagus to the pan. Add about 1/2 Cup of filtered water and coconut milk or cream. Coconut cream is typically canned, so you can put the whole can in. If you're using store-bought coconut milk, use 1 1/2 - 2 Cups.
Coconut milk/cream helps to neutralize the spices, and gives it a sweeter flavor. If you've tasted your curry so far and it's too spicy for you, then add more coconut milk/cream.

7. If you want a heartier meal, adding chickpeas or lentils is a great option. If you use the canned ones, you can chuck them in now. If you opt for the dry kind (my preference), then you'll need to boil them on their own first before adding them in. Make sure to add them now with the veggies, so all the ingredients can soak up as much flavor as possible.

8. Bring mixture up to a boil, then reduce heat to low and cover. Let it sit for about 30 minutes so the veggies can really soak in the flavors. The longer the curry sits, the more flavorful/spicy it becomes.

9. After it's sat as long as you feel is right- then add spinach on low heat.
Spinach cooks super quickly, which is why I add it at the end (I don't like it when it's too soggy and slimy). But if you know you like your's super cooked, then you can add it with the other veggies beforehand.

10. Taste test to see if you need to add anymore spices and/or coconut milk/cream.

11. Serve on it's own, or with quinoa or rice. 

​ENJOY!

I used these measurements for 3 people, and had a TON of leftovers- making it good for about 5 - 6 people, instead. 

Pasta:
I chose a black rice, gluten free pasta for more protein.
However, the kind of pasta is totally up to you!

Cheese Sauce:
-2 smallish golden, white potatoes
-1 sweet potato 
-3 regular-sized carrots
-2 regular-sized lemons
-Nutritional yeast
-Turmeric
-Unsweetened almond milk

1. Boil potatoes and carrots until soft.

2. While they're still hot, add white potatoes, sweet potato and carrots to blender.
*I used 1/2 of the sweet potato, because mine was huge. The more you add, the sweeter it'll be. I'd suggest starting with just a bit, and then adding as you like it once you blend.

3. Add 1 Cup of nutritional yeast.
*I like the strong flavor of the nutritional yeast, so I actually used closer to 2 cups. Most people liken it to the taste of parmasan cheese in the sense it's quite sharp- so add accordingly.

4. Add 1 teaspoon turmeric and about 1/2 Cup of unsweetened almond milk. 
*Turmeric is a really strong flavor. If you know prefer less intensity and/or spice, then use less turmeric. The almond milk will neutralize the kick of the turmeric, so if you want that more mild, milky taste- add more.
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5. Blend until creamy. 
*I went salt-free on this one, but if you want a little more flavor- add salt and pepper to your liking.

6. Cook pasta to whichever degree you prefer, and add cheese sauce to the pasta. Mix together until all pasta is coated. It's easier to do when the "cheese" is hot. To heat it up quickly, you can add hot water- or heat on stove.

7. Just one more thing- I like to have greens with every meal, so we actually served with broccoli and it was delish! 

ENJOY!