Indian Curry

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This is a simple way to create an seemingly authentic Indian curry:

Fry an onion and a minced clove of garlic in oil. Add slices of green pepper, and after a few minutes half of a shredded cabbage and a few diced tomatoes. Stir in a few teaspoons of Patak's curry paste and a can of chickpeas, with the liquid to loosen the thickness of the paste. Cook for another ten minutes.
Serve with naan bread that has been warmed under a hot grill. I never moisten bread, in spite of the recommendation on the package. I don't want to run the risk of soggy bread. I 'd much rather have it crisp.
Beware: even the mild variety of curry paste is quite hot to our Western taste!