Quick version, but authentic!!

3 tbsp. olive oil
1 med. to lg. onion, chopped
3 tbsp. all-purpose flour
1-2 tsp. Madras curry powder
2 c. chicken stock
1 lg. and 1 sm. cans Veg-All mixed vegetables

USE EITHER:

Leftover beef, lamb, pork roast (cubed), or shrimp, cubed leftover chicken, turkey or 6 hard-boiled eggs, cut into quarters.

Heat oil in large skillet, and then saute onion. When onion is "wilted", remove pan from heat and sprinkle flour and curry powder over onion. Gradually add stock, stirring constantly and place back over heat; cook until sauce is thickened. Add vegetables. If using already cooked meat, stir in, cover and simmer for 20-25 minutes.

If using shrimp or hard-boiled eggs, let sauce simmer and add shrimp or eggs for last 5 minutes just to heat through. If using raw cubed meat, saute with onion, then proceed as above. Serve over boiled rice, with Major Grey chutney on side.

OPTIONS: If a very mild curry is preferred, 1/2 cup of raisins and/or sliced apple can be added to the sauce.