Indian Curry (Quick)

Simple, quick and tasty curry. This one uses commercial curry powder to save time.

1kg meat, chopped into chunks (we normally use pork neck or lamb)
Fat for frying
4 Onions, chopped
6 Garlic cloves, crushed
4 - 5 Tbsp Curry powder (we use Rajah medium strength)
1 bottle Passata or 2 tins tomatoes, chopped or 6 to 8 fresh tomatoes, chopped
50g tomato puree
1 tin Coconut cream
1-3 Tbsp Sugar
2 Stock cubes, dissolved in 100ml hot water
2 - 5 fresh red/green Chillies, chopped
500g - 1kg of vegetables (we tend to use butternut, carrots, cauliflower or all together)

Mix meat and curry powder together and let it sit for an hour or two.
In a large heavy saucepan, heat oil and brown the meat.
Add onions, garlic and chillies and fry until onion is soft.
Add stock and make sure you loosen anything stuck to the bottom of the saucepan.
Add remaining ingredients and bring to the boil.
Simmer for at least an hour to soften meat, cook the vegetables and reduce to your desired consistency. If you used fresh tomatoes then you will need to reduce the curry for a bit longer to thicken it.

This is always better the following day.