The Curry that Larrin Likes

You will need:

-Rice (plenty)

-a can of coconut milk (16 oz is good)

-olive oil (this is probably not the most authentic, but hey, I'm Italian)

-A can of chickpeas (same size as the coconut milk can)

-Any miscellaneous veggies that you feel like throwing in.

(Feel free to throw in precooked meat, too, if you're One of Those.)

-Perhaps an onion, chopped

-Fresh Garlic, chopped

-Many spices!

-Curry powder, Cumin, Turmeric*, ground cloves, cinnamon, ginger, cayenne pepper**

-Bunch of fresh cilantro

-A tomato

*OK to leave out if you haven't any because there's plenty in the curry

**if you want it hot

Soooo here's your order of operations.

First, get your rice cooked.

Then start off your curry in a large frying pan.  (You can do that while you're doing the rice, but keep in mind the curry will keep you busy.)  Start by throwing some oil in the pan and tossing your onions and garlic in there to simmer on Low.  As soon as you've got the heat on, begin adding your multitude of spices.

The key to spicing is to get a balance between the sweetish spices (cinnamon, ginger, cloves) and the other spices.  Remember that a little bit of ground cloves goes a long way.  Let your nose be your guide, or dip a pinky in and taste what you've got going on every so often.  Basically, you want a lot of everything.  In fact, I recommend re-spicing throughout your cooking -- and in the respicing you can balance out if you've got too much or too little of anything.  Also at this point, you're adding all your seasonings exCEPT for your cilantro--that does not get cooked and goes in last.  Be sure that you're stirring this fairly constantly because you don't want your stuff to scorch. 

As far as heat goes, cayenne pepper gets hotter the longer it's fried in oil.  So if you want it damn hot, add plenty of cayenne pepper right away.  If you want it a little hot, hold off until after you add your coconut milk (that's coming).  And if you don't want it hot at all you can always leave it out.

Next add your chickpeas.  Just throw 'em into your spicey mix from a can.  Stir well.  Turn the heat up and let them simmer for a while.  They'll get nice and yellow.  Here's where I would add round two of spicing.  

Then your coconut milk.  Again just dump it on in.  Stir and simmer, stir and simmer.  Last round of spicing goes in here.  Cover your pan (but it's a good idea to leave a passage for steam to get out), turn down the heat and let it simmer.  

Now, dice up your tomatoes and chop up your cilantro.  Think of them like a garnish -- their raw flavors really complement the spicey cooked curry flavors.

Okay, you're ready!  Serve your curry over your rice, and garnish with your fresh tomato and cilantro.  Enjoy!