Mixed Vegetable Curry

Ingredients

• ghee (3 tablespoons)
• onion (1 cup)
• garlic (1 tablespoon)
• ginger (1 .5)
• tomato (0.5 cup)
• serrano pepper (1 )
• carrots (1 cup)
• green peas (1 cup)
• russet potato (1 )
• ground turmeric (0.5 teaspoon)
• ground coriander (0.5 teaspoon)
• ground cumin (0.5 teaspoon)
• fenugreek seeds (0.25 teaspoon)
• chili powder (0.25 teaspoon)
• salt (0.75 teaspoon)
• cilantro (1 tablespoon)

Instructions

1. Heat ghee in a large, nonstick pan over medium heat. Add onion and cook, stirring, until lightly brown, about 8 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
2. Add tomato, serrano pepper, carrots, peas, potato, turmeric, coriander, cumin, fenugreek, chili powder, and salt, and cook, stirring, for about 5 minutes.
3. Reduce heat to low, cover, and let vegetables steam in their own juices until potatoes are fork-tender, about 25 minutes. Stir about halfway through cooking time, and make sure the pan isn't too dry. If vegetables are sticking, add 1 or 2 tablespoons water, replace the lid, and continue cooking. Taste; season with salt.
4. Garnish with chopped cilantro. Serve warm, with naan or similar flatbread.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 244
• fat: 10 g
• sats: 6 g
• carbs: 34 g
• fibre: 7 g
• protein: 6 g
• salt: 0.44 g