Scrambled Egg Curry

This recipe is an old standby. It's perfect because it's fast (I've got it down to 20 minutes from start to stuffing your face), it's made with ingredients you always have on hand, it's spicy, it's filling, it's vegetarian but packs plenty of protein, and it's delicious. What it is NOT is a beauty queen among foods. It's ugly, but you won't care once you start eating.

For a scrambled egg curry, of course, you need eggs; give 2-3 per person. Onions--usually I use regular yellow onions, but I had some shallots available. Rice. Milk. Garlic. Curry powder. Ground ginger. Salt and pepper. A bit of butter. Okay, a lot of butter.
Melt the butter in a large frying pan and add finely diced onion and a pinch of salt, stirring until the onions are soft and limp.
Here is a better focused picture!
Meanwhile take your eggs and put them in a mixing bowl. Add a splash of milk or, if you have it, cream. The cream will make for a slightly more unctuous final product and if you have no objections, I highly encourage the liberal use of it. Just pretend you're making an omlet and add a corresponding amount. It's not rocket science people.
Now mix that up, adding lots of black pepper and some salt as well.
When the onions are soft and melting, add the curry powder, garlic and ginger. Mix thoroughly with the onions.
Pour the eggs on top and proceed to make scrambled eggs. Make sure you agitate the onions well with the eggs so the eggs don't go hard and rubbery and to disperse the spice thoroughly.
Don't scramble them too hard, that's no fun! Keep it soft, but not liquid.
Did I mention you should have made the rice by now? Sorry. Insert that step somewhere above. Pile the egg curry on top of the steaming rice. I told you it isn't a beauty queen. Just eat it up.
Does a perfunctory garnish make it look any better? No? Just eat it.

Chickpea Curry

First of all, you're welcome.

Second, everyone who eats this likes it. Everyone from affirmed curry haters to curry lovers. Give it a try. I got the idea from a curry an Indian lady made for my high school graduation (uuugh, ages ago) but adapted to suit my tastes and preferences (for heavy cream).

You'll need some olive oil, a can of chick peas, some onions, garlic, curry powder (or a mix of spices as mentioned before), ginger (dried or fresh), a can of chopped tomatoes, heavy cream, salt and pepper, and rice to serve it with.

Dice the onions as finely as you care to and fry them with olive oil until they're soft, but not browned. Add some salt to the cooking onions to keep them from browning.
Once the onions have undergone long slow softening, add fresh garlic (or my garlic paste here), the curry powder and the ginger (here powdered). Stir for about a minute to combine it all and toast the spices a bit. Don't know why I do that, I just do.
Drain and rinse a can of chick peas, then add them to the pot, stirring them in and coating them with the curry and onion mixture.
Next add the chopped tomatoes plus about 1/3 cup of water and let it simmer, covered, on the stove for about 20-30 minutes until the tomatoes are broken down.
It will look something like this. The water will steam off and the sauce will be a bit thickened.
Next add the cream and stir in. How much cream? I tend to go by color, but really you should put in as much as you like to suit your taste. So basically I have taken a perfectly adequate vegan meal and made it non-vegan but oh so delicious. You can keep it vegan by using coconut milk instead--that also tastes fabulous and feels even more indulgent than the cream (but I'm not sure which actually has the worse nutritional content--don't know, don't care).
It's done! Serve in a bowl with fresh rice. So good.