Winter vegetable curry with carrots, peas and tomatoes
Prep:
15 mins
Cook:
45 mins
3 tbsp corn oil or vegetable oil
1 bay leaf
4 green cardamom pods
1 tsp cumin seeds
3 onions, finely chopped
3 ripe tomatoes, blended to a purée
2.5cm fresh ginger, finely chopped
2 green chilies
½ tsp ground turmeric
½ tsp red chilli powder
1 tsp cumin
1 tsp ground coriander
4 carrots, peeled and cut into 1cm dice
200g peas
250ml water
Juice of 1 lemon
2 tbsp chopped fresh dill or coriander
Pour the oil into a heavy pan and heat over high heat. Throw in the bay leaf, cardamom and cumin. Tip in the onions and fry until golden.
Add the mashed tomatoes, ginger, green chillies, spices and salt. Fry for 8 to 10 minutes, until the oil comes off the mixture. Stir in the carrots and cook for 2 minutes, then the peas and fry for 3 more minutes.
Add the water and cook until tender but not completely soft. Season to taste then pour the lemon juice. Top with the dill or coriander and serve with chappatis or naan breads.
Serves
4
Preparation Time
15 minutes
Cooking Time
45 minutes
Main ingredients
Vegetables, Rice
Recipe Type
Family Dinners, Healthy, One Pot, Curry, Vegetarian
Cuisine
Indian
Special Info
Vegetarian
Level of Difficulty
Easy
