I got a lovely recipe for a curry stew years ago that was absolutely delish & inexpensive to make. And I don't have any set measurements, I just throw in whatever suits my fancy.
So, here goes...
You will need:
Fresh ginger & garlic (to your liking, I usually do a tablespoon of crushed ginger & about 4-6 cloves of garlic, crushed)
1 medium onion, diced.
2 carrots, cut into rounds,
1 large apple, peeled, cored & cut into small chunks
about a half cup of raisins, or more if you like.
Garam Masala, salt, & a little curry powder (to your liking. You can also add other spices that you might find you like. Cardamom for Perelandra
heehee)
tomato paste (about 2 tablespoons)
About 2 cans of stewed tomato,
about 1 cup each of kidney beans, black beans & chick peas, cooked
And if you eat meat, 1 chicked breast, cubed & cooked (but I tend to like it meatless)
Fry the ginger, garlic & onion in Grapeseed or Olive oil. Add carrots, raisins, apple & spice mixture. Don't overdo the spices, you don't want to burn them. Add the tomato paste, blend a little, then ad the chicken, if you are doing the meat. Add the stewed tomato & beans. Turn on low & let simmer. Add more water or stock if there isn't enough liquid. Let it stew until veggies are to your liking.
Serve over basmati rice, sprinkle with cilantro & yoghurt if desired.
Yum!