Home-Style Veg Curry

Ingredients

• 1 large floret broccoli (approx. ¼ of a broccoli), broken into smaller florets
• 300 g carrots, cut into ¼-inch cubes
• handful green peas
• 300 g courgettes, cut into ¼-inch cubes
• 5 pieces baby corn, diced
• 300 g onions (approx. 2 small onions), chopped
• 2 tablespoons rapeseed oil
• ½ teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 teaspoon coriander powder
• ½ teaspoon degi mirch (blend of colourful red chillies in powder form)
• 1 tablespoon ginger paste (approx. 25 g)
• 1 tablespoon garlic paste (approx. 25 g)
• 400 g chopped tomatoes
• ½ teaspoon garam masala
• salt, to taste
• ginger, julienned (to garnish)
• coriander leaves (to garnish)

Method

Heat the oil in a pan, add the cumin seeds. When the seeds begins to change colour, add the onions and sauté until golden brown. Add the ginger and garlic paste and sauté for one minute.

Add the turmeric powder, degi mirch powder, salt and coriander powder. Stir continuously.

Add the vegetables to the pan and stir. Cook, covered, on low heat until the carrots are almost done. Sprinkle a little water if necessary

Add the tomatoes, stir for a minute and add half a cup of water. Cook until the vegetables are cooked and the water has dried up.

Sprinkle garam masala over the curry before taking it out of the pan. Serve hot, garnished with ginger juliennes and coriander leaves.