Vegetable Curry

Spiced and colourful, this vegetable curry is easy to make and full of flavour. Serve with rice or naan, and a side of chutney and raita.

Serves:  4-6, freezes well

Prep Time: 10 min

Cooking Time: 35 min

Total: 45 min

Ingredients
1 tbsp. oil
1 large onion, chopped

3 cloves of garlic, finely diced

1 medium cauliflower, cut into florets

2 medium white potatoes or 1 sweet potato, peeled and cubed

2 medium carrots, peeled and sliced

1 1/2 cup diced canned tomatoes
1-2 cups water, as needed

1 1/2 cups frozen peas

Spice Mix
1 tbsp. curry powder
1 tbsp. ground cumin
1 tsp. cayenne pepper
1 tsp. paprika
1/2 tbsp. whole mustard seeds (yellow or black)
1 tsp. garam masala
1 tsp. chili flakes
salt and pepper


Directions

1. In a large pot, heat oil and saute onion, garlic and carrots for 3-5 minutes.
2. Add spice mix and cook for 1 minute, until the spices become fragrant.
3. Add diced tomatoes, one cup of water and potatoes. Stir and cook covered on medium heat for 10 minutes.
4. When potato cubes are almost done, add cauliflower pieces, and allow to cook for another 10 minutes, or until potatoes and cauliflower florets are tender. Add more water if needed.
5. Add peas, mixing well and let cook for 2 minutes until warmed. Taste and adjust seasoning if necessary.
6. Serve immediately on a bed of Basmati or Jasmine rice, with a side of mango chutney and raita.