All this to say that I felt like curry, but did not feel like taking the care that a proper curry requires. I wanted the flavors, but I wanted them now. This worked and, not only that, will work year round with whatever vegetables are in season or that you feel like eating.
1 1/2 cups assorted vegetables (I used red and orange peppers, red onion, spinach and eggplant)
5 cherry tomatoes, halves
1/3 can of chickpeas, drained
1 tsp vegetable oil
1/3 tsp curry powder
1 Tbsp sour cream
Salt to taste
Heat the oil over medium heat in a large skillet. As soon as it starts to shimmer, add the curry powder and the onion. Cook for a minute or so, stirring to combine, until the onion starts to soften and the spices in the curry powder bloom and become very fragrant.
At this point, tip in the vegetables, the chickpeas, some salt and a tablespoon of water and cook, stirring often, until the vegetables are tender. I like mine with a little give so this took about three minutes. You may need longer.
As soon as the veggies are to your liking, Add the sour cream to your pan and stir it into the pan until it is heated through and a sauce has formed.
Serve with rice and mango or coriander chutney, if you have them.