Easy Mixed Vegetable Curry

teaforturmeric.com

Sally

subheading: Curry:

3 tbsp ( 44 ml) olive oil

1 small to medium onion, finely chopped

4 cloves garlic, crushed

½ inch piece ginger, crushed

1 ( ~120 g) medium tomato, chopped

1 small green chili pepper, chopped

3 to 4 ( ~1 cup) small carrots, peeled (if necessary) and sliced ~⅓" thick

1 cup ( 145 g) frozen peas

1 ( ~250 to 280 g) medium to large russet potato, peeled and cubed into 1-inch pieces

½ tsp cumin seeds

½ tsp coriander powder

½ tsp cumin powder

½ tsp turmeric powder

¼ tsp red chili powder, or to taste

¾ tsp table salt or sea salt, or to taste

subheading: Garnishing:

1 tbsp dried fenugreek leaves (kasuri methi), lightly crushed between your hands

1 tbsp cilantro leaves (optional, for garnish), chopped

subheading: EQUIPMENT:

Nonstick pan with lid

Directions at teaforturmeric.com

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