Curry - many ways

1 Tbs oil
3 tsp coriander seed
2 tsp cumin seed
2 tsp cardamon seeds
1 Tbs curry powder
1 tsp chopped chilies, or to taste
1 large onion, chopped
5 cloves garlic, peeled and chopped
1 large knob ginger, grated
1 small knob turmeric, grated  or 1 tsp turmeric powder
1 300g tin chopped tomatoes
2 Tbs chutney
1 Tbs vegetable stock powder
salt and pepper to taste
2 sprigs curry leaf (optional)

Heat oil in a large heavy bottomed pan, smash the seeds in a mortar and pestle, then add to hot oil until they release a strong fragrance, stir in curry powder and stir until mixed and coated with the oil. Add onion, garlic and ginger and turmeric and saute slowly until soft - more oil or a little water can be added to stop the mixture sticking  Add the tomatoes, chutney and stock powder and blend with a stick blender in the pot until smooth.  Add curry leaf if available (remove before serving).   Check for seasoning, and add salt and pepper to taste.  This makes enough base for two large curries, so put half aside for another quick curry meal.

 Pumpkin curry
1 small onion sliced
1 cup sliced butternut pumpkin
1/2 cup frozen peas

Saute the onion in a little oil, then add pumpkin and stir in the basic sauce, and a  little water to thin it down to the desired consistency.   Let simmer for about 15 minutes, so that the veggies are just tender crisp, stir in peas, simmer a few minutes then serve.

Options:
Diced and sauteed chicken, lamb or beef
Diced carrots, potatoes, eggplant, green beans, peas, cauliflower, pumpkin, cooked chickpeas
Sauteed paneer with peas

We like curry on basmati rice (low GI) and with an assortment of toppings to choose from

1/2 cup coconut milk or
1/2 cup plain yoghurt
Chutney, sliced banana, chopped tomato and onion, chopped cucumber.