I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

My default curry strategy involves the slow cooker - put in the ingredients in the morning, let it cook all day, eat it in the evening. It's a good strategy and adapts well to a wide variety of ingredients. Sometimes, though, we want something a little less thoroughly stewed. Preparing some of the ingredients by roasting them and using canned chickpeas fits the bill precisely.

Curry flavoring is a very individual matter. In the recipe below, I simply say 'curry powder,' and invite you to use whatever kind you like. I make my own and it's always a little different. It usually has turmeric, cumin, ground coriander seed, and chili powder. Sometimes it might have ginger. I don't add salt to the powder itself, adding it separately when cooking.

The last few times I've made this, I've spiked the sauce with a little galingale as well, which add some interesting notes to the overall composition.

• 1 head of cauliflower
• some carrots
• 1 onion
• a few cloves of garlic
• about 300 gm canned chickpeas (a small can)
• about 200 ml of coconut milk (about half a can)
• a few curry leaves
• curry powder
• olive oil
• lime juice
• maybe some lemongrass

Meanwhile, start the olive oil heating and add the curry leaves. Dice the onion, and add it to the pot. Mince the garlic and do likewise. If you're using lemongrass, now would be a good time to add it as well. Let that cook for a while, until the onions start to get soft, then add a few splashes of lime juice and the coconut milk. Bring to a low simmer and reduce the heat. Add curry powder and taste. It should be pretty aggressive, since you've yet to add the chickpeas and other vegetables. Drain the chickpeas and add them. Stir and reduce the heat to barely ticking over. You've probably got 20 minutes or half an hour till the roast veg are done, so relax.

Time flies, doesn't it? When the veg is done, take it out of the oven, and add them straight to the pot. Check the seasoning and adjust as you see fit. Serve.