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

Ingredient Substitutions

• Instead of Frozen peas: Fresh green peas
• Instead of Carrots: Zucchini
• Instead of Potatoes: Sweet potatoes
• Instead of Cumin seeds: Ground cumin
• Instead of Curry powder: Garam masala blend
• Instead of Coriander powder: Fresh coriander (added at the end of cooking)
• Instead of Ground cumin: Toasted cumin seeds
• Instead of Chili powder (or hot paprika): Mild paprika
• Instead of Tomato paste: Tomato purée
• Instead of Fresh coriander leaves: Flat-leaf parsley
• Instead of Vegetable oil (sunflower or canola): Light olive oil
• Instead of Salt: Sea salt

Equipment Needed

• Heavy-bottomed pot or saucepan
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Measuring spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Toast the cumin seeds without burning them
• Simmer the vegetables until tender without overcooking
• Stir in the tomato paste and let it reduce

Chef Tips from the Video

• Lightly toasting the cumin seeds releases their aromas and adds more depth to the dish.
• Using high-quality tomato paste avoids adding too much extra water.
• Serve the curry with cumin‑flavored basmati rice to reinforce the spice theme.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for 2 months, thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The vegetables can be chopped and stored in the refrigerator for 1 day before cooking.
• The spice blend can be prepared ahead of time and stored in a small airtight jar.