EASY MIXED VEGETABLE CURRY

Ingredients:

Curry:

- 3 tbsp (44 ml) olive oil, sub neutral oil of choice
- 1 (~175 g) small to medium onion, finely chopped
- 4 cloves garlic, crushed
- 1/2 inch piece ginger, crushed
- 1 (~120 g) medium tomato, chopped
- 1 small green chili pepper (such as Serrano or Thai chili), chopped
- 3-4 small (~1 cup) carrots, peeled (if necessary) and sliced ~1/3" thick
- 1 cup (~135 g) frozen peas
- 1 large (~280 g) russet potato, peeled and cubed into 1-inch pieces
- 1/2 tsp cumin seeds
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder, or to taste
- 3/4 tsp table salt or sea salt, plus more to taste (1 tsp kosher salt)

Garnishing:

- 1 tbsp dried fenugreek leaves (kasuri methi), lightly crushed between your hands
- 1 tbsp cilantro leaves , chopped – (optional, for garnish)

Preparation:

- Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown (~8 minutes).
- Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
- Sauté onions with garlic and ginger in a black pan with a wooden spoon
- Add the rest of the ingredients listed under curry and sauté for 5 minutes with potatoes, carrots, and peas in a black pan with a wooden spoon
- Lower the heat to low or a little higher than the lowest setting (depending on your stove) and cover the pan with the lid. Let the vegetables steam for about 25 minutes, or until they are well done.
- Check once or twice in between and stir to ensure even cooking. Taste and add salt, if needed. The goal is to let the vegetables steam in their own juices, but if you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water.
- Garnish with crushed fenugreek leaves and cilantro and mix gently to combine. Serve with roti, naan, or any type of bread.
- Cooked mixed vegetables in a bowl

NOTES

- Note 1: How you cut the carrots will depend on the size/thickness of your carrots. For thicker parts, halve the carrot lengthwise, then cut into slices widthwise.
- Note 2: To check for doneness, focus on the potatoes. They should break easily, with little resistance, when pressed with a wooden spoon.

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Nutrition Values:

calories: 211kcal, carbohydrates: 25g, protein: 4g, fat: 11g, saturated fat: 2g, sodium: 517mg, potassium: 584mg, fiber: 6g, sugar: 7g, vitamin a: 8214IU, vitamin c: 36mg, calcium: 45mg, iron: 2mg