4 tsp (or more...I used more) curry powder
1 or 2 onions, chopped
2 or so tomatoes, chopped
1 can of chick peas, drained
Frozen veggies; the amount at your discretion
1 can coconut milk
Hot Thai curry paste (optional)
Pieces of chicken (optional)
Fry the curry powder in hot oil for a bit to release some flavor and aroma. Then throw the rest in, bring to a boil, and let simmer for 30-40 minutes. Serve on top of rice.
Personal Note: I know I know, this is a travesty and real curry is all about simmering for hours to subtly blend spices to sublime effect, etc etc. I know. But sometimes you just want curry at like, 10 pm after work, dammit, and lack the foresight for all of that and need a quick fix. This will do. I don't pretend for a second it's anything nearing the real deal, but yeah. It can hit the spot nicely. I found this on mefi searching for stuff to put on top of white rice--I got an actually decent rice cooker (I've had such bad luck with them in the past; them's complicated gadgets!) for Christmas from my aunt and uncle, and that combined with celebrating Robert's ability to still eat the stuff (he had a diabetes scare earlier this month) means tons of rice. I want to purchase some furikake next.
Oh, by the way, I added some heat to the recipe by tossing in a bit of the green curry paste I have lying around you get at asian and indian food shops. I think without some heat it would have been a lot blander. I also had to deal with the pain in the ass of not being able to find my stash of coconut milk (I know I always have some on hand...grrr...) at the last minute and having to improvise by soaking coconut flakes in hot water and pressing out the "milk." Haha.