Indian Vegetable Curry

a bunch of vegetables, some examples:

Zucchini
mushrooms
cauliflower
broccoli
snap peas
celery
carrots
potatoes
tomatoes, canned or chopped fresh

Fresh spice like things:
onion
ginger root
garlic
fresh hot pepper

Oil for frying (~2 tablespoons)
vegetarian protein, e.g. canned chickpeas

Dried spices, here I will give amounts, assuming that you have some
decent pile of the above to feed ~6:

1 tablespoon cumin seeds
1 teaspoon turmeric
2 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon garam masala
if no fresh hot pepper consider half teaspoon cayenne

Heat oil. Add cumin seeds. When they crackle, add onion and saute
until getting soft. Add garlic, ginger, fresh hot pepper.

Add vegetables which take a long time to cook, e.g. carrots, potatoes,
celery. Lower heat, mix, and cover with lid for a couple of minutes to
cook.

Add tomatoes, mix and cook for a bit, then add powdered spices, and
then vegetables which take less time to cook. Mix well. Pour in the
chickpea water. Cook covered, stirring periodically, and stabbing or
sampling vegetables to test their doneness. Build in chickpeas at the
end, and cook until heated through.

Serve over rice.

Credit to Hayley Dhanecha; actual website original was printed from
lost to mist of time. Then I did a whole lot of changes to it anyway.