I love curry when it's cold. Warm, aromatic and full of flavorful spices: it really is the best thing. Here's a simple one you can whip up for a delicious vegetarian dinner on the fly.
Garam masala is an indian spice blend. I use one from Simply Organics brand. It's a blend of peppers, mace, nutmeg, cinnamon, cloves...
Ghee is a nutty, aromatic clarified butter commonly used in indian cooking. It's great for cooking because of its high smoke point and buttery taste. It can be found in well stocked grocery stores or substituted with a high heat oil.
Basic Indian Curry
bit of ghee or splash high heat oil, like grape seed, safflower, canola
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon ginger, peeled, minced
1 teaspoon cumin seeds, toasted
2 teaspoons garam masala
1/4 cup water
1 14 oz tin chickpeas, drained, rinsed
10 oz diced, canned tomatoes
salt, to taste
lime juice, to taste
Heat a saute pan over medium to medium high heat. Add oil. Add onion and saute until browned. Add ginger, garlic, toasted cumin seeds and garam masala. Cook, stirring until fragrant, about 2 minutes. Add water and cook off. Add chickpeas and tomatoes. Simmer 10 minutes. Season with salt and lime before serving.