For the tastiest curries, I'm all for grinding and mixing your own spices, and pounding crisp aromatics into thick pastes using a mortar, pestle and all the seething anger that built up over the weekend. But sometimes, you just need to make dinner. For that, we go to whatever's in one of the jars that we have on hand.
But that doesn't mean soup or spaghetti and sauce again. You can still have curry -- which, incidentally, I think are the most forgiving and easiest vegetable hiders, take that Ms. Seinfeld! -- and it's very easy. Like, 15 minutes from thought bubble to table.
Just stock up on these (especially the stuff in the jars): Patak's Taste of India.
No need to venture into your cities Little India (though, by all means, go!), because these are available in the most meat 'n' potatoes suburban supermarkets -- look in the international aisle. There a lots of variations and please, try them all.
My favorite, though, is Patak's Original Mild Curry Paste, cilantro and cumin. You can do anything with it, but here's the best. (Don't worry, "mild" still has a little heat, which I think is good to get even little kids used to. Just blob on some plain yogurt if the kid starts wailing.)
Dice and saute an onion, if you have one, no big deal if you don't. Throw in some chicken, diced or hard vegetables like carrots or parsnips or potatoes or whatever. Any, all, none of it, doesn't matter. Just wait with the delicate leafy stuff for the final step. Throw in a can of garbanzos, any size can, but the more you make the more leftovers you have and you'll want leftovers of this for sure.
When the garbanzos seem heated and the optional onions are soft and, even better, kind of browned, scoop out some of the curry paste, one heaping spoonful at a time. Stir after each spoonful. You're trying to make sure you have enough to coat all the garbanzos and/or optional chicken. Keep dumping. You can't overdo it and you can always add more later, so don't sweat this step.
Now, dump in a can of diced tomatoes -- any size. Stir. Add some water or chicken broth to make the amount of curry that you want. Taste. Add more paste if you want. Here you can throw in bell peppers or spinach or fresh tomatoes -- any other kind of vegetable that wilts quickly or should be done, at most, al dente. Let the whole thing simmer until the rice is done.
Serve in big bowls over rice. Dollop some yogurt on top for extra richness/coolness. You'll love it so much, you'll want to bring it to your next potluck in Mumbai. But don't.
