Actually I'm not sure if you can consider this a curry anymore. It contains curry powder, but for the most part its me dressing up leftovers.
1 sweet onion
4 cloves of garlic
1 tablespoon Madras curry powder
1 can of diced tomatoes
1 can tomatoes paste
1 knob of ginger
I let this all simmer for about 10 mins and then I added the leftover vegetables. The Jalfrezi already had tomato in it, but this obviously made it pretty. Its a totally different flavor but its a lot saucier, which I prefer. I'd love to eventually learn to make the curry from scratch, but it takes a LOT of spices I don't keep on hand. Maybe if I could find another way to use fenugreek seed...