Pea Curry With Carrots and Potatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a wonderful curry I came up with last night because I was in the mood for chappati and couldn't find a recipe using the only veggies I had on hand! So I worked some magic and came up with this curry. It's not a gourmet meal, but its definitely something we enjoyed! I hope you like it :-) BTW... I used homemade tomato soup for this recipe. I cannot tell you how canned would work. Ingredients:
1 tablespoon vegetable oil (or whatever oil you like to use) |
1/2 teaspoon mustard seeds |
3 fenugreek seeds |
1 large onion, coarsely chopped |
4 garlic cloves, minced |
1/2 teaspoon fresh ginger, grated |
1 cup frozen peas (add more if you wish, but no more than 1/2 cup more) |
2 medium whole carrots, peeled, sliced, and slices cut in half |
2 small russet potatoes, peeled and cut into small cubes (for something different you can try leaving peels on!) |
1 teaspoon dry mustard |
1 teaspoon ground turmeric |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/4 teaspoon garam masala |
2 cups vegetable broth |
1 tablespoon white wine |
1 cup water |
1/3 teaspoon cayenne pepper, to taste |
1 tablespoon cornstarch |
2 tablespoons water, to dissolve cornstarch |
1 cup tomato soup |
3 tablespoons fresh parsley or 3 tablespoons cilantro, chopped |
salt and pepper, to taste |
Directions:
1. First, take out a nice-sized saucepan and heat oil to medium heat.
2. Add mustard seeds and fenugreek seeks and fry for about 25 seconds.
3. Add onion and garlic and sauté for 4 minutes until onions begin to soften.
4. Add your ginger, peas, carrots, potatoes and spices, and allow the ginger and spices to become very fragrant (just a minute or two).
5. Add your broth, wine and water and allow mixture to come to a boil.
6. Reduce heat and simmer covered until vegetables are soft.
7. Combine the cornstarch and water in a bowl.
8. Turn heat up a bit and bring to a slight boil, and add your cornstarch mixture; stir until a bit thickened (wont take very long).
9. Add your tomato soup and parsley and allow to heat through; approximately 3-4 minutes.
10. Serve with basmati rice or flat breads.
11. I like to eat this with chappati and soak the chappati in the curry gravy .
12. ENJOY!
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