Vegetable curry

Ingredients

• 3 tbspvegetable oil
• 2 tspcumin seeds
• 2onions, finely diced
• 1 ozfresh ginger, grated
• 4 clovegarlic, crushed
• 1 tspground turmeric
• 2 tspground coriander
• 2 tspgaram masala
• 1 tspchili powder, or to taste
• 14 ozchopped tomatoes, one can
• 1 2/3 cupscoconut milk, one can, full fat
• 14 ozpotatoes, peeled and cut into 3cm chunks
• 2carrots, cut into thick coins
• 14 ozcauliflower, cut into florets
• 5 1/4 ozgreen beans, topped and halved
• 5 1/4 ozfrozen peas
• 3 1/2 ozbaby spinach
• 3/4 ozfresh cilantro, chopped
• 2 tspsea salt, or to taste

Method

1. 1

   Heat the oil in a large pot over a medium heat and add the cumin seeds. When they sizzle and darken, after about 30 seconds, add the onions and a teaspoon of the salt and cook for 12 minutes until deep golden. Stir in the ginger and garlic for a minute.

2. 2

   Add the turmeric, coriander, garam masala and chili powder and stir for 45 seconds, then tip in the tomatoes and cook for 8 minutes until the mixture darkens and the oil begins to separate at the edges.

3. 3

   Pour in the coconut milk and 200ml of water, add the potatoes and carrots, bring to a simmer and cook for 15 minutes. Add the cauliflower and green beans and cook for a further 10 minutes.

4. 4

   Stir in the peas and cook for 3 minutes, then add the spinach and the rest of the salt and stir until it has just wilted. Take off the heat and scatter with fresh cilantro.