Ingredients
- 3 tbs oil
- ½ tsp mustard seed
- ½ tsp whole cumin
- 1 inch (2-3 cm) ginger peeled and grated
- 2-3 cloves garlic, minced
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp chilli powder (optional or to taste)
- 1 tsp turmeric
- 1 tsp salt, or to taste
- 1 medium potatoes, peeled and cut into bite-size pieces
- 1 medium carrot, peeled and cut into bite-size pieces
- 100g French beans or Runner beans, cut into pieces about 1” (2-3 cm) long
- Red Pepper and green pepper cut into bite-size pieces (use remainder pepper from Chilli Garlic Chicken Chilli if making)
- ¼ cup peas
- ¼ cup chick peas
- 1 cup water
- Chopped fresh coriander to serve
Method
1. Heat oil in a saucepan over a medium/high heat. When hot, add the mustard seeds and whole cumin, cook until start popping (few seconds).
2. Add ginger, garlic, all the powdered spices and the salt stirring occasionally. If beginning to catch on the pan add a drop of water (2 tbsp) and lower the temperature. Fry until the spices leave the side of the pan.
3. Add the potatoes and carrot, stir fry for about 2 minutes. Add the rest of the vegetables, stirring for another 2 minutes. Pour in the water and cover the pan and cook until the vegetables are soft (5-7 minutes)
4. Finish by adding the fresh coriander
NB. This curry can be made using vegetables of your choice, including seasonal vegetables or any other leftover vegetables that you may have in the fridge.