If you really need a recipe, here you go. Curry is a great cupboard cleaner – curries are great with potatoes (plain or sweet), zucchini, spinach, onions, lentils, beans, peppers, kale, chard, cauliflower… and bottled curry paste and canned coconut milk make the sauce easy. If you’re using light coconut milk and want to boost the coconut flavor even further without adding extra fat, add a teaspoon of coconut extract. Serve over steamed rice.

Ingredients
canola or olive oil, for cooking
2 onions, peeled, halved and thinly sliced
4 garlic cloves, crushed
2 Tbsp. grated fresh ginger
1-3 cups chopped fresh veg – any kind you like
2-3 tsp. curry paste
1/2 tsp. ground cumin or cumin seed (optional)
1/4 tsp. salt
1 14 oz (398 mL) can coconut milk, regular or light
A couple handfuls fresh spinach, chard or kale, chopped (remove the stems)
chopped peanuts or torn cilantro, to sprinkle on top (optional)

Directions
In a large skillet set over medium-high heat, sauté the onions in a drizzle of oil for 2-3 minutes, until soft. Add the garlic and ginger and cook for another minute.

Add any firm veg you’re using, such as potatoes or cauliflower, and cook them for a few minutes, until they soften and start to turn golden on the edges. Add the remaining vegetables along with the curry paste, cumin, salt and coconut milk and bring the mixture to a simmer. Stir in the chutney, if you’re using it, and cook for about 5 more minutes, until the sauce thickens and the vegetables are tender. (How long you cook it all will depend on the veg you use and how big the pieces are.)

Season with salt and pepper. Stir in the spinach and cook for a minute, just until it wilts. Serve immediately over rice with chopped peanuts and/or cilantro sprinkled on top.

From Dinner With Julie - http://dinnerwithjulie.com/2010/08/20/big-ol-curry/

Ingredients:
2 cups vegetable broth, divided
1 teaspoon yeast extract spread,e.g.Marmite/Vegemite
1/2 cup dry lentils
1/4 cup pearl barley
Thyme
1 large carrot, diced
1/2 onion, finely chopped
3 potatoes, chopped
1 teaspoon all-purpose flour
1/2 teaspoon water
salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, a few springs of thyme, lentils and barley. Simmer for 30 minutes.
3. Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, and onion; cook until tender, about 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
5. Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.
6. Bake in preheated oven until lightly browned on top, about 30 minutes.

Corn and celery can also be added to the carrot mixture for added flavour.

Taken from allrecipes.com, contributed by souliere. http://allrecipes.com/recipe/vegetarian-shepherds-pie-ii/detail.aspx?event8=1&prop24=SR_Title&e11=vegetarian%20shepherd%27s%20pie%20ii&e8=Quick%20Search&event10=1&e7=Recipe