Vegetable Curry with Peas, Carrots and Potatoes

Ingredients

• 200 g Frozen peas (Thawed)
• 2 units Carrots (Peeled and diced into 1 cm cubes)
• 2 units Potatoes (Peeled and diced into 1 cm cubes)
• 0.5 c. à café Cumin seeds (Lightly toasted)
• 1 c. à soupe Curry powder
• 1 c. à café Coriander powder
• 0.5 c. à café Ground cumin
• 0.5 c. à café Chili powder (or hot paprika) (For heat)
• 0.5 c. à soupe Tomato paste
• 1 handful Fresh coriander leaves (Chopped, to add at the end of cooking)
• 2 c. à soupe Vegetable oil (sunflower or canola)
• to taste Salt
• 5.5 L Water (For cooking the curry)

Instructions

1. Preparing the vegetables

   Peel the carrots and potatoes, then cut into approximately 1 cm dice. Thaw the peas if they are frozen.

   Time: PT5M

2. Heat the oil and toast the spices

   In the pot, heat the oil over medium heat. Add the cumin seeds and toast for 30 seconds until they release an aromatic fragrance.

   Time: PT2M

   Temperature: moyen

3. Add the spice powders

   Stir in the curry powder, coriander powder, ground cumin and chili powder. Stir quickly for 1 minute.

   Time: PT1M

   Temperature: moyen

4. Sauté the vegetables

   Add the carrot, potato dice and peas to the pot. Mix to coat the vegetables with the spices.

   Time: PT3M

   Temperature: moyen

5. Add water and cook

   Pour in 5.5 L of water, bring to a boil, then reduce the heat and simmer for 20 minutes until the vegetables are tender.

   Time: PT20M

   Temperature: ébullition puis doux

6. Stir in the tomato paste

   Add the tomato paste, mix well and cook for another 5 minutes.

   Time: PT5M

   Temperature: moyen

7. Season and finish

   Season with salt to taste, add the chopped coriander leaves, give a final stir and remove from heat.

   Time: PT2M

8. Serving

   Serve the hot curry with basmati rice or naan.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

25 g

Fat

5 g

Fiber

5 g