Recipes for curries vary almost more than any other dish, which is great because you can hardly go wrong. Curries make delicious use of last night’s roast pork, chicken, beef, or seafood, and they are a wonderful way to serve just vegetables as a main course. Use two cups of cooked meat, as in our family staple here, eggplant and chicken curry; it’s Brendan’s favorite. Or make a curry of cauliflower florets and sugar snap peas as a meatless variation. Either way, make it as spicy as you wish, tasting as you go, adding small amounts of curry powder and chile paste until the heat is just right for you.
Curry powder is a combination of spices whose potency varies with the manufacturer; some have more cumin and coriander, others more ginger and chili powder. Since this isn’t a book about the nuances of South Asian cooking, I’ll not insist you make your own, but I do hope you’ll sample a few curry powders to find your favorite. As for rice, use what you have, but I love basmati and jasmine rice. You can even use brown rice.