Whenever I want to make a real quick lunch, but want it to be a bit more thought-out than a thrown-together salad with a bit of Liquid Gold salad dressing, THIS is what I make. Curry Soup!
Now, the recipe for this isn't so much a recipe as it is a method: everything is pretty flexible.
And, as a disclaimer, if this doesn't seem "authentic" enough of a curry for you, then well I'M SORRY
1. Heat up about 1tsp or so of oil in a pot, over medium-high heat. Add some mustard seeds (1/2 tsp?) and they should start sizzling and popping if the oil is indeed hot enough. Then, toss in a pinch of coriander seeds and let those pop like crazy as well.
2. Add chopped garlic, onion, and ginger. After a few minutes, toss in about 1tbsp or to taste of curry powder***. Stir until fragrant, and then a bit longer.
3. Now, add carrots, zucchini, bell pepper, eggplant, or any other relatively-longer-cooking vegetables. Pour in enough water to just cover the vegetables, or adjust to your own tastes (a brothier soup vs. a chunkier stew) Bring to a boil then turn way down to a simmer.
4. After a few minutes, add some quick cooking veggies like broccoli, cabbage in ribbons, tomatoes, or anything else sitting around your fridge. Let simmer for a few more minutes, until the vegetables are done to your taste. Don't expect them to be mushy- the veggies in this soup are meant to be minimally cooked to preserve more nutrients. :)
And that's it- enjoy!
I like to make my own curry powder blend: it's a great way to learn what flavours YOU really like. I just mix up random quantities of certain spices, smell, adjust, sniff again, add more cinnamon or turmeric or what-have-you... just like that. ;)
Some of the spices I include are:
-Crushed coriander seeds
-Freshly ground black pepper
-Some cardamom pods, maybe ground a bit in a coffee grinder
-Ground nutmeg (or freshly grate your own!)
And, when trying to make anyhting sorta curry-flavoured, I make sure to include fresh ginger, fresh garlic, and some chilies.