I love curry. I love it. Sadly the east Indian population in the Florida panhandle is non existant and I have had to resort to making Indian flavored food myself.
This dish isn't pretty when it is done, but it is sooooo yummy
I always serve it with long grain brown rice. I like jasmine rice if you can find it, but brown jasmine rice is hard to find! So I just use generic brown rice.
Make your rice however you make your rice.
For the curry. First take about two tablespoons of curry powder or garam masala and toast it in a dry pan until it is fragrant. I usually throw in some cumin also, about one tablespoon. This really brings out the flavor of the curry.
Remove the curry from the pan and set aside. Then saute one onion and four cloves of garlic in some fat. Ghee is the traditional Indian fat, but I don't usually keep Ghee on hand, so I just use canola oil. Rice oil, while hard to find, is really yummy also. Add to the pan whatever vegetables you like. I usually have cauliflower, green beans, and canned tomatoes, as well as garbanzo beans. I like garbanzo beans in this because I like the flavor and texture. They are also a traditional Indian bean.
I almost always use canned tomatoes when I'm cooking something with tomatoes. Fresh tomatoes are delightful, when they are in season and fully ripe. However canned tomatoes are really healthy too and far more delicious than out of season farmed yucky tomatoes. I'm not a big fan of canned foods in general, but canned tomatoes and canned beans have a large place in my cupboard.
Okay, so you add your veggies to the pan (don't drain the tomatoes), then add back your curry powder and then add a can of coconut milk. You can make fresh coconut milk if you want to. I don't. Cook until the veggies are tender and serve over brown rice. The rice and beans in the same meal provide a complete protein too, so this is a great vegetarian option!