Indian food doesn't have to be fussy.
If I'm in the mood for Indian food but don't want to fuss with a recipe and measuring ingredients (or looking up the phone number of the local Indian restaurant), I usually opt for a simple curry with a couple of vegetables: cauliflower, okra, aubergine (eggplant), potatoes, peas—all are used in Indian vegetarian cooking. This time it was cauliflower and fresh peas, which work beautifully together. I had mushrooms, so I added that, though this dish would be fine without them.
I had some fresh naan, and frozed samosas—both are easy to find here; those of you in the U.S. may have to hunt for an Indian specialty store to enjoy the convenience of store-bought naan. Or make your own.
Open a jar of chutney and you're done, in less time than it would take to order out. And since this cooks all in one pot (except for the rice) there's not much washing up either.
For easy-peasy directions, plus some hints on ingredients, see below.