Here’s a simple and quick curry you could rustle up. I try to keep the recipes simple if possible – you could always adapt and use more squash or substitute broad beans for peas….. whatever is handy and lights your fire – very little that could go wrong with this one!
4 servings
Ingredient
1 medium onion, sliced
4 medium waxy potatoes, diced about 1½ inches
Butternut squash – about two-third amount of potatoes, cut about same size as potatoes
1 large cup frozen peas
1 teaspoon cumin seeds
½ teaspoon turmeric
1 teaspoon cumin powder
1½ teaspoon mild curry powder (or hot if you prefer)
2 tablespoons tomato puree
2 tablespoons oil
1 large cup water
½ teaspoon salt
Fresh coriander leaves, chopped
Method
- Heat oil and add cumin seeds, give a quick stir and add onions – fry until golden
- Take off the heat and add all the ground spices, salt and tomato puree
- Put back on low heat, give it a stir and add a splash of water
- Fry the spices gently, adding small amounts of water for about 5 minutes
- Add vegetables and 1 large cup of water
- Cover and cook on low for about 18 – 20 minutes until vegetables are cooked
- Sprinkle chopped fresh coriander leaves