Scratch Indian Curry

2 T Oil
1 t. cumin seeds
1 medium onion

2 cloves/T garlic
1 inch piece of ginger
1 or 2 green chiles

1 t. cumin powder
1 t. coriander powder
1/2 t. chile powder or cayenne pepper
1/2 t. turmeric
1 can of petite-diced or crushed tomatoes

Your favorite protein- chicken, tofus beef etc.
Some chopped veggies- anything you want!

2 t. fresh, chopped cilantro [13]

Heat the oil in a sauce pan, add the cumin seeds and fry until they start to brown.
Add the onion and protein if it need to be cooked through (raw chicken and beef) and stir well and when the onion starts getting soft add the garlic, ginger and chiles. Cook for a few minutes.
Put in the rest of the spices and cook for another minute or two.
Pour in the tomatoes and stir occasionally. You want to make the tomatoes’ water evaporate, so the sauce is thicker. Aim for something roughly as thick as tomato sauce; not too watery and not too thick and pasty.
Add your protein if it didn’t need to be cook through- tofu or precooked chicken. Add all the veggies. Add water to the curry if you added a lot (more than 2 cups veggies).
Simmer until the consistency is right- not too watery or pasty and serve over rice!

Garnish with fresh cilantro.

Variations

Rogan Josh- add cardamom
Madras- add lots of chile
Vindaloo- add vinegar and lots of chile
Tikka Masala- add lemon juice and more turmeric