In fact, the main reason that I started to cook in the first place was to make the meals which I enjoy the most without having to spend a fortune on 'takeaways'.
The other reason is that the nearest Asian restaurants were 65km away!
When I first moved to Spain, you couldn't even buy the spices here, now there are several shops which sell them, also Chinese and Indian restaurants in my town.
Blending your own spices from the separate ingredients is easy, I tend to avoid the 'massalas' that you can buy...
eg. 'Hot Madras Powder' or 'Balti Massala' as they are either too hot or salty.
This also gives you the option of tweaking the spice blend to your own taste, whilst retaining the original style of the meal, as it is the amount of chilli which I usually adjust and not the Dhania, Haldi and Jeera ratios.
I have been a vegetarian for a lot longer than I have been cooking! But, if you do want meat, the easy way is to use leftovers from Sunday lunch. Sliced roast beef cut into short strips, roast chicken slivers, or some frozen prawns, all can be added 5 minutes from the end, just ignore the raw meat sealing instructions at the beginning of any recipe and make the sauce as normal. Cooking isn't rocket science, if you can make Spaghetti Bolognese you can cook a curry!
But there are many 'curry' recipes which have always been meat-free (eg. Channa Dhal, Rajma, Aloo Gobi, Saag Aloo).
None of the recipes on this web site have been quoted verbatim from their original sources, instead, I have combined some aspects of many different recipes and modified them for ease and simplicity using my experience.
Your faithful servant, Bombay Bob.