400gm tin coconut milk
1 1/2 Tbsp green/red/yellow curry paste or
1 tsp curry powder
1 tbsp sugar
1 c vegetable stock
Precook veges in a large pot, whatever is available in the pantry (carrots, pumpkin, potato, cabbage). Mix coconut milk, sugar, curry together, bring to boil. Add vege stock once the veges are cooked. Then add the veges.
Serve on cooked rice.