Basic Vegetable Curry

2 T veggie oil
1 medium red onion, chopped
2 cloves garlic, diced
1 or 2 green chilis, seeded (or Rotel)
1 can of petite diced or crushed tomatoes
1 tsp cumin seeds
1 T cumin powder
1 T corriander
1/2 T chili powder or cayenne ( I always use more)
1/2 t turmeric (ditto)
2 T fresh chopped cilantro

something else (This can be nearly anything. For the purposes of this recipe I used a can of black beans and a bag of mixed veggies, but I have put nearly every veg in here. Of course, you can also use meat.)

Makes 4 servings (size varies depending on what your "something else" is).

Heat the oil in a sauce pan until it sizzles when water hits it. Add the cumin seeds and fry until they brown.

Add the onion and stir well. Continue until they are soft and translucent.

Add the garlic, ginger, and chilis (hang to the Rotel if your substituting it).

Put in the spices (note: supermarket curry powder is basically just turmeric, so don't only put that in and think what you'll get out won't be incredibly bland). Not the cilantro yet, though, or it'll just be leaves and not tasty.

Pour in the tomatoes (and Rotel if you're using it) and stir occasionally. Let it simmer until it's about the thickness of tomato sauce (or whatever your preference).

Add your "something." Stir well, and leave it in a few minutes to help it absorb the flavors.

Add the cilantro as a garnish. Tasty!

Serve with basmati rice, plain yogurt, and/or chutney.

Number of Servings: 4

Recipe submitted by SparkPeople user AMPATT.