Because you appear to be in Anchorage, I checked in Anchorage for your Indian stores, where you can always find good spice in abundance, at a good price. Maybe you already visited them, but anyway (in case you didn't), here they are:
MJ Heena Enterprise Details
W Northern Lights Blvd Suite A
Anchorage, Alaska -
Phone: (907) 561 4847
New Central Market
555 W. Nothern Lights Blvd., Suite 100
Anchorage, Alaska - 99503
Phone: 907 277-1170
Suda Asian market
515 W Fireweed Ln
Anchorage, Alaska - 99053
Phone: 907-258-3466
If you can get some spices in these stores, get them. Swick had a nice recipe for garam masala. If you can get to an Indian store, your life is even easier. Buy peppercorns, coriander seeds, cumin seeds, cloves, cardamom pods, cinnamon sticks, mustard seeds, and the magic ingredients: boxed spices by MDH or Shan. I prefer MDH, as they don't have additives but you may not have the choice. Look for a mix called Kitchen King. It's a great all-around spice mixture, and it helps you to keep your spices in proportion to each other. Also, any box that says Chicken curry or curry for meat.
Put a tablespoon of oil in a pan. Throw in 5-10 peppercorns, a half tsp of cumin seeds, one clove, the crushed seeds of 4 cardamoms (use a mortar and pestle), one cinnamon stick. Let sizzle for a minute or so, but don't let burn.
Add one chopped onion (or two, depends on how much you like) and a few crushed garlic cloves. Sautee until soft.
Add your chicken/beef/ground meat/vegetables/chickpeas/kidney beans, whatever. Add salt and perhaps a tablespoon of one of the dry boxed curry mixes. Kitchen King can be added to anything. You'll have to play with how much on these, as only you know how spicy you can take. Cook it together till meat is done. If necessary, or if you like wet curry, add a half cup water. Be aware that the onions and meat often have their own water.
If you want, add half a tomato now. (or tomato sauce) Cook a few more minutes.
If you like a creamy sauce, add a tablespoon or two of yogurt to this mixture. Don't add it directly, though. Take a little bowl, put the yogurt in and mix it with a spoon. Add a spoon of the curry you are making to the yogurt and mix it together. Then add the yogurt to the pot. This keeps the yogurt from breaking into big globs in your pot, which tastes fine but looks funny.
If you can't find the boxed mixes, buy cumin powder, coriander powder, turmeric powder, and red chili powde in place of the boxed curry powder step. Initially use a teaspoon of the cumin, less than a teaspoon of coriander, a quarter spoon of turmeric, and as much chili powder as you can take. After you've made this once, play with these four till you've got a combo that suits you. Indians hardly ever measure anything, we eyeball it to our taste. Also, once the meat is cooked, feel free to taste and throw in more spice. If too spicy, add more water, yogurt and salt. Oh, and a little ginger is always nice.
I also have a simple green bean recipe with coconut if you're interested. (easier than this)