I was in the mood for a curry but I didn't have curry powder which is what I would usually use for convenience. If I don't have curry powder I just use cumin, coriander and turmeric. Keep in mind there are many different combinations of spices in this world which will be labeled a type of curry. I look at it as an art, and admire the cooks and cultures that can make particular flavors that are distinct and have their own names. I don't have the patience for that but for now I will do the basic east Asian substitute.

I am here in Acapulco Mexico so I don't have as much to choose from in my neighborhood. My way of improvising was to use cumin which I keep and is used quite a bit here, coriander root which is not the same as the dried but that's all I had, and also fresh turmeric which is used here for something but I don't know what. I just buy fresh turmeric instead of dried. It works well. I love spice so I added a chili, which is often used in eastern cuisine anyway. I added a Mexican twist to it just for fun and it worked out great.

Saute onions garlic until caramelized than add the the rest of the ingredients. Cover and cook without water for five minutes. Add water just to cover. Or if you want add plant milk. The water worked fine for me. When it's cooked remove and puree in a food processor.