Sorry I have taken while to get back to you Aunt Bea.I was away. For the curry I prefer mild ones so that the taste of the vegetables shine through. If you have a good curry sauce brand that you like then go with a 'Korma' Strength. I have made my own for years and it is always a bit different depending on how I feel that day so TNT is would not be fair of me to say. I use seasonal vegetables, no more than three types and one of those always onion. Here is my recipe for Chickpea curry but you can change the chickpeas for some pre-cooked spare vegetables if you have some defrosted.
• 1 can chickpeas
• 1 can chopped tomatoes
• 1 onion
• 1 clove garlic
• 1 thumb-sized knob of fresh root ginger
• Half teaspoon dried chilli flakes (to taste)
• 1 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon mustard seeds (yellow or black)
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• ½ teaspoon turmeric
• 1 carton coconut cream
• 1 handful fresh coriander (chopped)
Method
1. First, put on your rice to cook if that is what you prefer to have with your curries. Drain and rinse chickpeas. Finely dice onion and mince/grate/finely chop garlic and ginger. Heat oil in saucepan, add onion and cook, stirring occasionally, over medium heat until onions start to take on some colour.
2. While onions are cooking, measure out all your spices, the salt and chilli flakes into a cup, ramekin or small bowl. When the onions are lightly browned, add garlic and ginger, stir and cook for a further minute.
3. Tip in the spice mix and give a stir while cooking a further minute or two. Turn heat down at any point if it looks like the onions are at risk of burning.
4. Tip in the tomatoes. Stir everything together and cook a further minute or two. Add chickpeas and coconut milk. Another stir and a couple of minutes on the hob until chickpeas are heated through.
5. Sprinkle over coriander, if you fancy it, to serve. Serve with whatever curry-related extras you like. Rice, pitta or naan bread, Indian fry bread and a yoghurt-cucumber raita.
Serves 2-4