By fast, I mean quick to prepare. So long as you can get this ready and leave it to stew for a couple of hours, then it won't take you away from your frantic writing pace for long.
This is the one that started it all; my Mum's famous Tangy Sweet Curry. It's by and large more of a British dish than an Indian one, but if you can get your hands on a good pre-mixed curry powder then there's no reason why this shouldn't stand in for a regular Indian feast. Takes about 15 minutes to prepare. Serve it up with bread rolls and you don't even have to spend time cooking rice.
Tangy Sweet Curry
(Serves 4)
Ingredients500g Stewing Steak, tenderised and cubed
Olive Oil for frying
8 Garlic cloves, minced
2 Onions, sliced
Freshly Ground Pepper and Salt
1T Flour (Use Potato Flour to make this Gluten-Free)
150g Tomato Paste
1/3 Cup Water
1 C Beef Stock
2t Curry Powder
2t Honey
1 Apple, cored and chopped
1 Kumara, peeled and diced
Heat the oil in a large pan. Soften the garlic and onions. Add the meat, season with the salt and pepper and flour and brown. Add the tomato paste and water. 
Into your beef stock mix the curry powder and honey, then add to the pot. 
Add the chopped apple and kumara. Bring to the boil, then simmer for 2 hours, stirring occasionally.
Boil up some peas, steam a few carrots and some broccoli, and serve with buttered bread rolls.
