This is what I had for lunch: onion, green apple, and cabbage sauteed in olive oil, with coriander, turmeric, black pepper, and salt. On the back burner, a chopped-up Yukon gold potato is boiling, to be added at the end. I also had some dal, leftover from some my neighbors gave me.
Turmeric--the spice that gives curry its distinctive yellow color--is one of my favorite spices. It is almost unbearably bitter--you have to balance it with sweet spices, such as coriander and cinnamon. It helps to add some fruit, too, such as apples or raisins, when you cook with it. A little bitterness goes a long way: use sparingly!