For the particular delectation of the renowned pianist Mr James Rhodes:
Stick in a blender:
A rough chopped onion
A teaspoon (heaped) of each of:
Any other spices you fancy (not fenugreek though)
Some fresh ginger
A couple of garlic cloves
Fresh or powdered Chilli to taste.
Blend, consistency should be kind of a loose paste, no big lumps
Put in deep pan with lid, turn on heat low.
Chop meat, Pork, Lamb, chicken, anything really.
Add to paste and cover well raise heat to medium and cook until sealed (you could make the paste the day before and leave the meat to marinade in it overnight, up to you I make no judgements).
Add a few tomatoes or a tin of tomatoes to the blender, and blitz.
Add that to the pan.
Chop up a pepper and stick that in plus whatever vegetable you want, spinach, cabbage, cauliflower, cauliflower leaves, whatever, you may like to wait 15 mins before adding the veg so it doesn’t overcook.
Add a can’s worth of water to help cover the veg, stick on lid and bring to simmer, remove the lid for the last 5 to 10 minutes of cooking to allow to thicken.
Should take about 45 mins to an hour to cook, allowing you time to make rice.
Serve with a bit of pickle on the side.
You may like to try replacing the tomatoes with coconut milk or a mix of the two.
As with all curries/casseroles may be nicer the next day reheated.