Curries
Spicy Mixed Vegetables with ginger
Ingredients
- 3 tbsp. olive oil
- 1 red onion, peeled and finely chopped
- 1½" (4 cm.) piece of ginger, finely chopped
- 2 medium tomatoes, aprox. 300 gr. (10½ oz.)
- grated
- 2 scant tsp. salt
- ½ to 1 tsp. cayenne pepper
- 2 tsp. garam masala
- ¼ tsp. turmeric
- 450 gr. (1 lb.) Charlotte potatoes, peeled and diced
- 450 gr. (1 lb.) carrots, peeled and diced
- 150 gr. (5 oz.) frozen peas, defrosted
Method
1
Place 3 tbsp. olive oil in a large wide pan and fry the onion until it starts to brown at the edges. Add the ginger and stir for about a minute.
2
Next add the grated tomatoes, salt, cayenne pepper, garam masala and turmeric. Stir and cook on a medium heat for about 5 minutes or until the mixture has thickened.
3
Now add the potatoes and carrots, stirring for about a minute.
4
Add 120 ml (4 fl. oz.) water and stir. Bring to simmering point, cover, turn the heat down and cook gently for 15 to 20 minutes until the potatoes and carrots are tender. Add a splash of boiling water as it is cooking, if it requires. Tip in the defrosted peas, stir round gently and cover again. Cook for a further 4 or 5 minutes.
5
Serve with your curries.
