After some reading so far I've come to the conclusion that expecting a stove to cook tins of curry well and perform well in the wind is asking too much. Do you disagree? It seems small cannister stoves are what you want for simmering but they can't get a simmer going in even 10 mph wind. Integrated cannister stoves are great when it's windy but will burn a tin of curry rather than cook it. Am I wrong?
This attracted my attention too but this worried me about it:
There are stoves that can do both. They just need some type of windshield, which can be integral to the stove. (see Owen's post above) But I'd argue that even if the stove was fine without a windshield, you'd want one to shield the
pot itself - it's a bit wasteful and slow to heat the bottom of the pot, whilst cooling the sides. A metal windshield will also reflect some of the heat back to the stove as well. One morning last summer, I managed to use a windsheld all around my Trangia mini and use that with an aluminium pie case on top to make a bit of an oven that heated my croissants whilst I was also boiling my water underneath.
A "slow" stove in shelter can often beat a fast stove in the wind.