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[quote=Anonymous]I like to make a quick curry when I am short on time. Lots of ways to adapt this to the situation - it can be done in the slow cooker if I will be out until time to eat, or it can be done in 20 minutes if I need to throw something on the table fast. It can be adapted to whatever protein I have on hand - leftover shredded chicken, rotisserie chicken, fish, chickpeas. Rice can be Trader Joes microwave in a bag.

Here's my go-to for a quick vegetarian version: Saute a diced onion, add diced garlic and diced ginger root for last minute. Add 1 teaspoon each of cumin, salt, tumeric, ginger (if not using fresh ginger in prior step), a few shakes of cayenne and a tablespoon of garam masala (this is all approximated) - stir around to toast for a minute or two. Add 2 cans of chickpeas, a can of coconut milk and a can of diced tomatoes and let simmer 5-10 min. Taste, add salt or more spices, squirt with lemon juice and serve over rice. For veg, if I have cauliflower I will microwave it to soften and then add to the dish (I cook the curry so quickly that it won't cook/soften in the actual curry). Or I serve raw veggies on the side, or stir into the curry a few handfuls of greens.

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