Vegetable Curry

For some reason, having had a foodie* weekend we find ourselves culinarily embarrassed this evening.  We simply forgot to think about what we were going to cook for tonight's meal.  Having got home and inspected the contents of the fridge and store cupboards we settled on a curry.

We cook quite a few curries these days.  Most of them have an air of authenticity about them.  Tonight was not one of those days.  This curry took me back to my student days, days when a curry was made of the contents of the fridge and a generous shake from the packet of supermarket-own-brand curry powder.

Some things have changed since graduation.  The fridge now has more contents.  This means that throwing together a coherent meal is easier.  The store cupboard is also much better stocked.  There is no packet of curry powder, in its place are a variety of spices which make every curry an adventure.

Having cooked the curry with cabbage, peppers, onions, celery, a tin each of tomatoes and chick peas, the only decision was bread or rice.  We went for bread but only because we had a naan in the freezer.

*I hate that term.