Diwali Vegetable Curry

Chef: Zeenat From: India Serves: 6
Time: 10 minutes prep, 30 minutes cooking

Ingredients

• 1 onion, chopped

• 5 cloves of garlic, crushed

• 1 inch piece of ginger, peeled and grated

• 2 chillies – red or green (or to taste), chopped

• 1 teaspoon of salt

• Half a teaspoon of turmeric

• Half a teaspoon of garam masala (or more if you like it spicier)

• 1 tablespoon of sunflower oil

• 1 teaspoon of cumin or ground cumin

• 2 large potatoes, chopped into cubes

• 1 small cauliflower, chopped into florets, and stalk chopped into small pieces

• 4 or 5 carrots, sliced

• 1 tin of chopped tomatoes

• 100 grams of frozen peas (optional

• Handful of fresh coriander, chopped

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Zeenat - Food Ambassador - made this delicious vegetable curry for the LEAP Diwali festival. She used the surplus vegetables we had, but you can switch it with any veg. We served it with raita, chickpea and pomegranate salad, bread and Khajoor ke laddu (date balls) for dessert. For more of Zeenat’s recipes, check out her website  Zeelol.com

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Method 

1. Heat the oil in a large pan, add the cumin seeds. Once they sizzle (after a few seconds), add the chopped onions, crushed garlic, and grated ginger. Cook on a low heat until golden brown, stirring regularly.

2. Add the turmeric and tinned tomatoes, stir and cook for 1 minute.

3. Stir in the garam masala and chopped chillies.

4. Add the tomatoes, potatoes and carrots. Half fill the empty tin of tomatoes with water, swish this around and add this to the pan. Cook for 15 minutes – stirring often, but gently so as to not break up the vegetables.

5. Add the cauliflower after 15 minutes, and cook for another 10-15 minutes, until the vegetables are soft but not mushy. You may need to add a little more water if it starts to dry out.

6. Serve with naan bread or rice and garnish with fresh coriander.