Servings: 8

1 Tablespoon bacon fat or cooking oil 1 Tablespoon bacon fat or cooking oil
1 Large onion 1 Large onion
2 Red Peppers 2 Red Peppers
2 Carrots 2 Carrots
2 Potatoes 2 Potatoes
3/4 Cup Rice ¾ Cup Rice
1 Ear of Corn 1 Ear of Corn
250 g - 500g Pork, Chicken, or Beef 250 g - 500g Pork, Chicken, or Beef
1/4 Head Cauliflower ¼ Head Cauliflower
1 Cup Green Beans 1 Cup Green Beans
1 Can Diced Tomato 1 Can Diced Tomato
1 Can Chick Peas 1 Can Chick Peas
5 Cloves of Garlic, Minced 5 Cloves of Garlic, Minced
2 Tablespoons Curry Powder 2 Tablespoons Curry Powder
1 Tablespoon Paprika 1 Tablespoon Paprika
1 Tablespoon Cumin 1 Tablespoon Cumin
1/2 Teaspoon Chili flakes ½ Teaspoon Chili flakes
1/4 Teaspoon Tumeric ¼ Teaspoon Tumeric
1/4 Teaspoon Cinnamon ¼ Teaspoon Cinnamon
Salt and Pepper to taste Salt and Pepper to taste

In large skillet over medium heat, melt the bacon fat (or heat the cooking oil).
Chop the onion and red pepper into 1cm squares. Chop the carrot into 1cm cubes. Cut the potatoes into 2cm cubes. Add these to the skillet and stir occasionally until onions start to brown.
While the veggies are browning, do the following: set the rice to cook with your preferred method; microwave the corn (without removing the husk) for about 3.5 minutes (adjust time to your microwave's power); open the cans of tomato and beans.
Cut the meat into 2cm cubes and add to the skillet, stirring until cooked. Those wishing to limit meat in their diet can opt for the smaller quantity.
Remove the cauliflower stems and cut into 1cm cubes. Cut the green beans into 2 cm pieces. Add these to the skillet.
Under cool running water, remove husk and silk from corn. Slice kernels away from the core and add to the skillet, along with the tomato and chick peas.
Add garlic and spices, stirring until well combined. Reduce heat to medium-low.
Wait 5 minutes, then add salt and pepper to taste. Since canned tomatoes are frequently bitter, you will likely need more than a teaspoon of salt.
Serve over a bed of rice.