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Ingredients
  • 2 tbsp rapeseed (canola) oil
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 2 green bird’s eye chillies, finely chopped
  • 1 tbsp garlic and ginger paste
  • 2 floury potatoes, peeled and cut into 1cm (1⁄2in) cubes
  • 2 tsp curry powder
  • About 250ml (1 cup) homemade vegetable stock or stock cube stock
  • 1 carrot, finely chopped
  • 3 tbsp finely chopped coriander (cilantro)
  • 125g (1 cup) frozen peas Salt, to taste
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