This curry does not include a particular curry paste or curry powder, but spices instead. I was worried it might be a bit bland but it was really tasty. Serving over rice is optional, especially if you are warming it up for leftovers, as all the juice will cook off 2nd time around. You can also leave out the chickpeas and simply add a couple more potatoes. Another option is to take a bit out and pop it in the blender if you like a creamier curry.
1 package frozen vegetables of your choice
1 can chickpeas
2-3 small potatoes, chopped into small pieces & cooked
2/3 c vegetable stock
1 onion, finely chopped
1 tsp grated ginger or powder
1 finely sliced clove of fresh garlic
1 tsp turmeric
¼ tsp chili powder (or more, to taste)
1 tsp cumin powder
½ tsp coriander powder
salt & pepper to taste
1 tbsp oil
Heat oil in a non-stick fry pan and fry the onions, garlic, cumin and coriander for five minutes. Add potato, frozen veg, chick peas, ginger, turmeric and chili powders, vegetable stock, salt & pepper. Cook on medium heat for fifteen or twenty minutes. Serve over rice.