Ingredients

Method

In an oven proof skillet fry the onions and garlic at medium heat until starting to turn translucent.
Add the cumin, coriander and chilli powder and fry for a minute (See variations 1). Don't worry if the spices and oil form a layer on the bottom of the pan.
[Curry variations-2 go in here]
Add the tomatoes and bring to the boil, stir gently with a spatula to remove the spices from the bottom of the pan. Cover and turn down to a gentle simmer.
After a few minues add the salt and pepper to taste.
Serve.
Variations - 3 go here.

Variation

Variations 1 - spices.
1.1 If you make curry often you shouldn't need this recipe, but if you don't, then go easy on the chilli powder until you get used to it.
1.2 Add 5 ml of Fair trade cinnamon for a different aroma.
1.3 Add 5 ml of Fair trade turmeric for a different colour and flavour.
1.4 Add 5 ml of Fair trade ginger for a sharper taste.
1.5 Omit the garlic if you have a date later that evening.

Variations 2 - the protein.
2.1. Add a portion of pre-cooked chickpeas to make chickpea curry.
2.2 Add a portion or two of vegetables for a vegetable curry: potatoes, carrots, parsnips, turnips can go in here.
2.3 Add a portion of cooked chicken nuggets for basic chicken curry.

Variations 3 - Serving.
3.1 Plain rice - 2 oz per person boiled for 15 minutes for white rice.
3.2 Yellow rice - as plain rice but with 5 ml of Fair trade turmeric in the water.
3.3 Peas Pilau - add 60gm frozen peas before the rice finishes