This was rather good. I made it up on the spot but it was based on numerous other curries that I have made in the past.
As usual, there are things that you can add/ substitute if the contents of your fridge is a bit different from mine; I wouldn’t play around with the core spices too much though.
If you want this curry to be vegan then use coconut milk instead of the coconut yoghurt; the only reason that I had coconut yoghurt is that someone brought me a pot to go with a yummy pudding (thanks again Penny – I’m making it go a long way!).

Ingredients:

These amounts would serve 2 to 3 people; I ate two portions last night (couldn’t resist seconds!) and then had the rest for brunch this morning.

• 1 Onion, chopped
• 1 or 2 cloves of Garlic, chopped
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Turmeric
• 1 teaspoon Chilli powder
• 1 teaspoon Vegetable stock/ 1 vegetable stock-cube
• 1 large carrot, chopped
• 6 small new potatoes, halved
• 1 large mushroom, chopped
• 1/2 tin of chickpeas
• 1/2 tin tomatoes
• 3 tablespoons of coconut yoghurt
• Rice (1/2 cup per person)
• Cardamom pods (approx 1 per serving of rice)
• a pinch of Saffron

Method:
Fry the onion, carrot, potatoes, garlic and spices in a high smoke-point oil (groundnut or rapeseed/canola); you need to be reasonably generous with the oil and keep a good eye on it.

After a few minutes add the tinned tomatoes, the chickpeas and about 1/3 pint veg stock. When this is bubbling nicely turn it down to a low simmer and leave until the potatoes and carrots are cooked (about 15 minutes), stirring occasionally.

Next add the chopped mushroom and coconut yoghurt; at the same time put the rice on, I use 1/2 cup per person and add a little veg stock, cardamom pods and saffron if I have it. A good rule of thumb for cooking rice is for the ‘height’ of the rice in the pan and the ‘height’ of the water above the rice to be approximately the same; then, when the water is gone the rice should be cooked (I’m sure that some of  my Asian friends would contradict me there, but that’s how I do it).

When the the rice is cooked take it off the heat and taste the curry, seasoning with a bit more salt and chilli if required.

Serve.