Want the recipe? Sure you do.
1/2 an onion, chopped. I used a Vidalia because it's what I had in the house. You can use whatever you have in the house. Plus 3 green onions, diced. Those made it in because we're drowning in CSA green onions. Those went into some olive oil I'd heated up in a giant pot. Ehh probably 2-3 tablespoons worth? On medium heat? Sure. While the onions fried in the oil, I crushed 5 small cloves of garlic in my garlic press. You could use 2-3 big cloves instead. The garlic went in with the onion.
Ideally, an inch or so of minced fresh ginger would accompany the garlic. I didn't have any in the house, so I substituted 1/2 teaspoon of ground ginger.
The idea here is that onion, garlic and ginger are the Indian version of the trinity found in Cajun cooking, or a mirepoix in French cooking.
Then there are cumin seeds, which go in at the very end of the trinity stage. I used 1/2 teaspoon of them and let them fry in the oil for 30 or so seconds before adding 1 pound of boneless chicken breasts cut into bite-sized pieces. Let those cook until the outside is opaque, and then the real fun can begin.
Now comes the time to add ... well, everything else basically. I like to put the spices in before the liquid-y stuff like tomatoes and water, just to let them fry a tiny bit. For this curry I used a 1/2 teaspoon each of cayenne, ground cumin, garam masala and black pepper, and tossed in 2 whole cloves, and then some salt. I generally go light on the first application of salt and taste it about 30-45 minutes into cooking to adjust. Also, it bears noting that since all cayennes are not created equal nor are individual tolerances for the stuff the same, you should adjust the amount of cayenne up or down according to your taste. 1/2 teaspoon is on the generous side, unless you're working with a weak strain of the stuff.
After the spices came the things. Usually I'd use a 15 ounce can of tomatoes + water, but I didn't have any on hand so I used a half a can of tomato paste diluted in 1 cup of hot water. I cut up 1-2 cups each of turnips and fingerling potatoes (about 5-6 medium fingerlings and 4 smallish turnips, in this case) and put those in along with 2 more cups of water and a small bunch of kale. That kale had been de-stemmed and roughly chopped. Oh right! There was also a small bunch of cilantro that I tossed in there. Just the leaves. I didn't even really chop them up.
And that was really it! I stuck the lid on the pot and let that all cook over a medium low flame for about a half hour. Then I took the lid off, tasted it and made adjustments, and reduced the heat to low so it could simmer for another hour or two while I cleaned the dishes and the house and my person. Curry is kind of like chili in that the longer it gurgles away the better, but even just 30 minutes of lid-off cooking will be fine too. You just want to allow enough time for the root veg to cook through and for the sauce to thicken to a consistency you're happy with.
Curry is also like chili in that you can treat it as a kitchen sink-type one-pot dish. You're not likely to end up making this exact curry recipe, but hopefully it can serve as a blueprint for your own version. That's the idea at least.