Prepare ingredients: peel and dice the 1 onion; chop the 2 carrots; slice the 2 bell peppers; measure 1 cup of your chosen vegetables; open the 1 can (13.5 oz) coconut milk; have 1 tbsp sugar (or sweetener), 1 tsp minced ginger (or 1/4 tsp powdered), 1/2 tsp salt, and 1/4 tsp ground turmeric ready; prepare any optional items (cube tofu or drain/rinse black beans; measure 2 tbsp curry paste if using; chop pineapple if using; measure 4 tbsp peanut butter or a handful of cashews; pick a handful of Thai basil if using).

Choose stovetop or crockpot method before cooking.

For stovetop: place a medium pot or large skillet on medium heat. Add the diced onion and cook until softened (browning is optional). Do not add other ingredients yet.

Add the chopped carrots, sliced bell peppers, and the 1 cup of additional vegetables to the pot with the onion.

Pour in the entire can of coconut milk, then stir in 1 tbsp sugar, 1 tsp minced ginger (or 1/4 tsp powdered), 1/2 tsp salt, and 1/4 tsp ground turmeric. If using, stir in the optional 2 tbsp green or red curry paste now.

If using optional protein (cubed tofu or black beans) or optional chopped pineapple, add them to the pot now.

Bring the mixture to a gentle simmer over medium heat, then reduce heat slightly to maintain a low simmer. Stir occasionally and cook until the carrots and other vegetables are tender and the sauce has thickened to your liking (about 15–25 minutes, depending on vegetable size).

If using optional peanut butter, stir the 4 tbsp in during the last 5 minutes of cooking until evenly incorporated. If using optional cashews, add them near the end or use as a garnish.

Stir in optional handful of Thai basil off the heat or in the last minute of cooking. Taste and serve.

For crockpot: combine the onion, carrots, bell peppers, the 1 cup of additional vegetables, the entire can of coconut milk, 1 tbsp sugar, 1 tsp minced ginger (or 1/4 tsp powdered), 1/2 tsp salt, 1/4 tsp turmeric, and any optional curry paste, protein, pineapple, or peanut butter (if using peanut butter, plan to stir it in again at the end if it separates) in the slow cooker. Cook on LOW for 6 hours or until vegetables are soft.

For crockpot finish: if using peanut butter, stir it in during the last 10 minutes; add cashews and Thai basil at the end before serving.