Quick Comfort Curry

This aptly named Quick Comfort Curry came about simply because it was cold and gray and I wanted comfort food - STAT. Most curries are lenthly creations as one tries to build delicious flavor, but this came together in ten minutes. It was therefore both timely, warming, and tasty and I was duly comforted!

1/2 can garbanzo beans, drained and rinsed

1/3 red onion. peeled and sliced into thin crescents

1/4 tsp fresh grated ginger

1/2 cup tomato sauce

1/2 cup vegetable stock, chicken stock or water

1 tsp curry powder

1 Tbsp heavy cream

1 tsp olive oil

1 egg (optional)

Salt to taste

Heat the olive oil and the curry powder together in a small pan over medium heat.

As soon as the spice mix is fragrant and the oil is starting to bubble around the edges, add the onion and the ginger. Stir to combine with the spiced oil and lower the heat.

Cook, stirring from time to time until the onions are starting to soften, a couple of minutes.

Add the garbanzo beans, the tomato sauce, and the stock. Stir to combine. Taste and add salt if needed. I sometimes find it unnecessary if I have salted the tomato sauce when making it, Cover and let heat for a few minutes.

Add the cream, stir to combine.

Break the egg into the center of the pan. Cover and let cook over low until the egg - if you are using one - is set to your satisfaction. I like a firm white and a slightly thickened yolk that you can stir into your broth.

I served this on its own like a thick soup, but you could also serve it as a proper curry with either rice or naan on the side.