my nose is running . . .

. . . from the curry I just made for dinner! (Have I told you how much I love curry? So versatile -- take whatever you have on hand, throw it in a pan with some garlic, ginger, and seasonings, plop it over rice, and, TA-DA!) Here's another version:

1. Start some basmati rice. (It should be finished cooking near when your curry is.)

2. Heat a pan with a little olive oil. Add a large handfull of baby carrots, slicing any really thick ones in half. Then, chop and drop in approximately this order, stirring after each addition:

1 medium or most of 1 large onion, halved and sliced
2 cloves garlic, minced
loads of curry powder
several shakes of ginger
several shakes of Garam Masala
a few shakes of cayenne pepper
a good amount of salt
a big handfull of raisins (you don't need to chop these, obviously)
1 apple
most of 1 small or medium zucchini
1 can chickpeas, drained and rinsed
Then, add enough vegetable broth to come about a half an inch up the side of the pan. Bring to a boil, scraping the bottom of the pan with a wooden spatula to loosen the stuck-on seasonings, garlic, etc. Continue boiling until the broth is reduced about by a third. Serve over rice.

Jon-O-Meter Rating (omiting cayenne): 1

Don't make the same mistakes I did: I did not add nearly enough curry powder OR salt. What looks like a lot may not be a lot at the end once you finish adding everything. Taste the curry before you serve it and adjust seasonings accordingly. :)

Enjoy!