This was such an easy meal to whip up, and it’s delicious as leftovers. I got two cans of curry sauce from the health food store (sorry, I am blanking on brand names!), and then added a can of diced tomatoes (drained) and a can of chickpeas (washed and drained). Just in case the things I added took away from the curry flavor, I added a bit more curry powder to the mix. In a separate pan I made some brown rice, and on Ryan’s request did not mix the rice in with the curry – he prefers to layer it on his plate.
Since we can’t find pre-made naan that is vegan, and since I do not have the time to make it myself at the moment, we use pitas instead. It still turns out pretty good!