3 tbsp vegetable oil
1 large onion, finely chopped
2.5cm/1in fresh ginger, peeled and grated
2-3 tomatoes, peeled and chopped or grated
1 tsp salt
1 tsp cayenne pepper
2 tsp garam masala
450g/1lb carrots, scrubbed and diced
450g/1lb potatoes, peeled and diced
175g/6Ľoz frozen peas, defrosted
fresh mint and/or coriander, to garnish
1 large onion, finely chopped
2.5cm/1in fresh ginger, peeled and grated
2-3 tomatoes, peeled and chopped or grated
1 tsp salt
1 tsp cayenne pepper
2 tsp garam masala
450g/1lb carrots, scrubbed and diced
450g/1lb potatoes, peeled and diced
175g/6Ľoz frozen peas, defrosted
fresh mint and/or coriander, to garnish
method
1. Heat the oil in a large pan. When slightly smoking, add the onion and stir fry for a few minutes. Once it is beginning to brown, add the ginger and cook for another minute or so.
2. Add the tomato, salt and spices, cook until the mixture begins to thicken slightly, then add the carrots and potatoes. Cook for a couple of minutes, then just cover with water, bring to the boil, turn down the heat and simmer until the vegetables are tender.
3. Add the peas and cook for a further 5 minutes. Serve garnished with fresh herbs.
2. Add the tomato, salt and spices, cook until the mixture begins to thicken slightly, then add the carrots and potatoes. Cook for a couple of minutes, then just cover with water, bring to the boil, turn down the heat and simmer until the vegetables are tender.
3. Add the peas and cook for a further 5 minutes. Serve garnished with fresh herbs.
serving amount
serves 4-6
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