EQUIPMENT

The equipment needed to make curries is simple. Here are the basics:

A large, deep skillet with high sides to reduce spattering, large enough to hold a one-dish meal. All-Clad 3 QT. Sauté Pan with Lid, $280.00, all-clad.ca, available at The Bay

For long, slow simmers with tougher cuts of meat, use a large, heavy Dutch oven.

All-Clad 5.5 QT. Dutch Oven with Domed Lid, $345.00, all-clad.ca, available at The Bay

A small skillet for toasting whole or ground spices and frying garnish. All-Clad 8” Fry Pan, $125.00, all-clad.ca, available at The Bay

Designate one or two heatproof silicone spatulas or wooden spoons for curry (to keep your cake batter from picking up curry flavour next time you use your spatula!)

A spice grinder if you’re using whole spices.