What a lot of posts!
"Vegetable Curry (From How To Eat):
2 lg onions, each cut into 8 pieces
2 cloves garlic, crushed
1 tablespoon each of ground cumin, ground coriander and paprika
1/2 teaspoon each of ground allspice, ground cardamom and ground ginger
1 teaspoon cayenne pepper
about 600ml stock
3 peppers, peeled, deseeded and chopped coarsely
3 large carrots, chopped coarsely
350g button mushrooms, halved or quartered
2 medium white turnips, cut into 1cm pieces
1 fennel bulb, quartered and cut into 1cm pieces
3 celery stalks, cut into 1 cm pieces
juice of 1/2 large lemon
3 medium courgettes, cut into 1cm pieces
225g runner beans, cut into 1 cm pieces
Put the onion pieces, garlic, spices and 300ml stock in a heavy-bottomed saucepan. Cover, bring to the boil, and boil for 5-7 mins. Uncover and stir in the peppers, carrots and mushrooms. Reduce the heat slightly and simmer, stirring frequently, until the veg and spices are 'frying' in their own juices, and the veg are tender. Leave to cool slightly.
Purée half the mixture (blender or processor), then return purée to pan.
Add the turnip, cauliflower, parsnip, fennel and celery. Stir together very well. Add enough stock almost to cover the contents of the pan, season with salt and bring to the boil.
Reduce the heat, cover and simmer for 15 mins. Uncover, squeeze in the lemon juice, add the courgettes and beans. Simmer uncovered for 10 mins more, or until all veg are tender."
What I do is make versions of this, depending on what I have in the house and how much time I have on my hands. I have been known to throw a bag of frozen mixed veg into a tin or 2 of chopped tomatoes along with a chopped onion, some curry powder and seasoning, and simmer till done. Somehow the little carrots are particularly pleasing
Hope that's some use - I have unearthed some other curryish recipes and will add those if anyone would like.