Don’t be put off by the spices, this is not a very hot curry, but the blend of spices gives it an authentic flavor. Serve alone with nan bread.
2 X 15 ml spoons/2 tbsp oil 1 onion, chopped
1 clove of garlic, crushed
1 x 5 ml spoon/1 tsp grated root ginger
1 X 5 ml spoon/1 tsp chilli powder
1 x 5 ml spoon/1 tsp ground coriander
1 x 5 ml spoon/1 tsp ground cumin
1 small cinnamon stick
1 large potato, diced
2 carrots, peeled and diced
300 ml/1/2 pint vegetable stock 100 g/4 oz French beans
50 g/2 oz okra left whole 100 g/4 oz frozen peas
200 g/7 oz can tomatoes and juice
salt and freshly ground black pepper
Methods:
Heat the oil and fry the onions until soft and clear. Add the garlic and spices and fry for 2 minutes, stirring constantly. Add the potato and carrots and fry them in the spices for 1 minute. Add the stock, cover and cook for 10 minutes. Stir in the remaining ingredients, cover and cook until all the vegetables are just tender. Remove the lid and continue cooking until the sauce has thickened.
Cook the oil and onions on HIGH for 2 minutes, add the garlic and spices and cook for 1 minute. Add the potatoes and carrots, cover and cook for 10 minutes. Add the remaining ingredients using ony 150 ml/1/4 pint stock, cover and cook for a further 5 minutes on HIGH or until tender.