2 tablespoons olive oil
1 cup chopped onion
1 1/2 cups red bell pepper, cut into bite-sized pieces
1 1/2 cups green bell pepper, cut into bite-sized pieces
1/4 cup sliced fresh ginger
Protein to add to the curry (shrimp, chicken, beef, tofu, etc.--about 2 chicken breasts per this amount of other things)
1/4 cup celery leaves
3 tablespoons curry powder (round up, to about 1/2 cup...)
Cumin, to taste
1 cup cream or coconut milk

In a large sauté pan over medium heat, heat the oil. Add the onion, red pepper, and green pepper and sauté for 2 minutes.

Add the ginger and sauté for 2 minutes. Add the shrimp and cook for 3 to 5 minutes, constantly stirring and turning the protein. Add the celery leaves and the curry powder, and cook, stirring, for 2 minutes. Add salt and pepper to taste.
Add the cream and cook for 2 minutes, or until the cream is thick enough to coat the back of a spoon.