Vegetable curry

Vegetable curry
Vegetable curry
Serves: 4
Course: Main Course
Cooking Time: 0 hr 20 mins

Ingredients

  • 3tbs light olive oil
  • 1 bay leaf
  • 5 green cardamom pods
  • 1tsp cumin seeds
  • 2 onions, finely chopped
  • 1 tin finely chopped tomatoes, pureed
  • 3cm fresh ginger, finely chopped
  • 1tsp turmeric
  • 1tsp ground cumin
  • 1tsp ground coriander
  • ½tsp chilli powder
  • 1½tsp salt
  • ½tsp black pepper
  • 4 carrots, peeled and cut into 1cm dice
  • 200g frozen peas
  • 250ml water
  • Juice of 1 lemon 
  • 3tbs chopped fresh coriander

1 I find it best to have everything prepped before I begin this, so measure out the spices and keep them in a bowl, and chop the vegetables.

2 Heat the oil in a heavy-based pan. Add the bay, cumin seeds and whole cardamom pods. Let them warm for a few seconds, then add all of the onion. Cook over a medium to high heat for a few minutes until slightly coloured.

3 Add the pureed tomatoes, ginger, spices and salt. Simmer for 8-10 minutes, until the oil begins to separate from the tomato mix at the edge of the pan.

4 Add the water and carrots, and cook for five minutes. Then add the peas and cook for a further two minutes, or until the vegetables are tender but still retain some bite. Taste for seasoning then add the lemon juice and coriander.

5 Remove from the heat and serve right away with naan and rice.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer