I love this dinner. It is delicious, nutritious, and so so simple to make. It's also great when you're on a budget, as it doesn't cost much to make and it feeds about four people if you add rice.
It's probably the least spicy curry in the whole world, but spicy things make my eyes leak so it's perfect for me.
First of all, you need a pot. Then you need to melt some butter in there, or heat some oil. Makes no difference which really. But do it on a medium heat. Then chop up an onion and crush three or four cloves of garlic and throw it in there to soften for about ten minutes.
While that's softening, you should get your spices ready. I find it handy to mix them together in a small bowl. You need...
A tablespoon of ginger
One and a half teaspoons of cumin
A half teaspoon of cayenne pepper
A quarter teaspoon of black pepper - the peppercorn from a grinder, it's better for you that way.
A quarter teaspoon of turmeric
A quarter teaspoon of cinnamon. Or less depending on your taste...
A half teaspoon of paprika.
When you have them in your bowl, crumble in a vegetable stock cube and mix them all up together.
Now, your onion should be nicely softened, so you should throw in whatever vegetables you like on top of it. I personally find this combination delicious. A sweet potato, cubed. A carrot, chopped up whatever the fuck way you like. A handful of mushrooms, I like to halve or quarter them but if you like your mushrooms sliced nobody's going to hold that against you. And some of those baby or salad potatoes. Chop them up into quarters - or halves if they're very small or eighths if they're very big...
Sautee all of these for a minute or two and then squirt in about a tablespoon of tomato puree on top of them. Stir it up a little bit, then pour on your mixture of spices. Stir it up a little bit more.
Pour in a tin of coconut milk. Stir again. Alternatively, if you're stuck or particularly poor you can add a tin of tomatoes. It's not quite as nice but it's still very good for you and it's still edible...
When you have the coconut milk and the vegetables all mixed up together, open a tin of chickpeas and pour them into a colander to drain. Rinse them under the cold tap and pour them into your curry. Stir them in. Put in some cauliflower and some broccoli now - maybe a handful of each - if you like those things in your curry. You won't think you have much room for them, but after you put the lid on and simmer it a bit everything will fit nicely.
So put the lid on and simmer it for about half an hour. Have it with some brown rice, because your body is a temple.
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