Carrot Vegetable Curry

Ingredients

• 300 g carrots, sliced
• 100 g potato, diced
• 80 g green peas
• 120 g onion, finely chopped
• 150 g tomato, chopped
• 2 tsp oil
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 200 ml water

Preparation

1. Heat oil; bloom cumin seeds, then soften onion.
2. Add tomato, coriander, and turmeric; cook to a thick base.
3. Stir in carrots, potato, and peas with water.
4. Simmer covered until vegetables are tender.
5. Adjust salt and loosen with a splash of water if needed.
6. Serve hot as one moderate portion.