Quick Flexible Curry
1 teaspoon oil
3 Tablespoons Indian curry paste
14 oz can coconut milk (I used "lite")
14 oz can garbanzo beans (or other kind), drained and rinsed
14 oz can chopped tomatoes, undrained
chopped veggies (I used onion, bell pepper, and zucchini)
Put your rice on to cook.
Heat oil in a pot over medium heat. (The oil could probably be omitted.)
If you want, sautÃ© some of the veggies in the oil. I sautÃ©ed the onion.
Add curry paste and sautÃ© for a minute or three.
Add all veggies--or you could be clever and add the ones that need more cooking now, saving any veggies that need less cooking for later.
Add the canned coconut milk, beans, and tomatoes to the pot, along with remaining veggies. Bring to a low boil and simmer for 10 or 15 minutes--until the rice is done.
Infinitely adaptable and very easy. I hope you like it.