I made an easy, yummy curry tonight. No need for a picture because it's comforting and delicious and squishy: not photogenic!
3 T peanut oil 1 T black mustard seeds 2 T cumin 1 inch of fresh ginger, minced 3 garlic cloves, minced 1 onion, chopped 3 medium potatoes, diced 1 large carrot, diced 2 T yellow split peas 1 roasted Acorn squash, flesh only, mashed (I just threw mine whole in the oven at 425F until the outside was black and the inside mushy) 1/4-1/2 C coconut milk 1+ C veggie stock handful of curry leaves salt pepper handful of cilantro, chopped (garnish)
Heat the oil, throw in the cumin and mustard seeds until sizzling, drop in the ginger and garlic for about 30 seconds, add onion and saute until translucent. Add in the potatoes, yellow split peas, and carrots and cover for several minutes until the veggies begin to soften. Finally add in the rest of ingredients (the amounts depend on how stew-y and fat filled you want it) and simmer uncovered until the potatoes and carrots are done. Garnish with cilantro and serve over rice. This dish could have handled any other types of veggie (including whatever root veggies you have on hand, greens, cabbage, broccoli, cauliflower, etc.) so be creative! The yummy comes from the spices, aromatics, coconut milk, and roasted squash.