Ingredients:
500g carrots peeled and sliced
400g canned diced tomatoes
500g frozen peas
(Optional: some peas ans carrots can be exchanged for potatoes)
5cm long ginger, finely chopped
4 large garlic cloves, finely chopped
2 teaspoons garam masala
1/4 teaspoon ground turmeric
Salt
Bunch of coriander leaves, chopped
2 tablespoons canola oil or ghee
Method:
1. In a large skillet heat the ghee or canola oil over medium heat. Add the chopped garlic and ginger and gently stir-fry until they begin to turn golden, approx. 1 minute.
2. Lower the heat, add the carrots (and potatoes if used), garam masala, turmeric and a pinch of salt. Carry on stir-frying until the spices cook and begin to smell fragrant – approx. 2-3 minutes.
3. Add the diced tomatoes. Stir once or twice, cover and allow to simmer over a medium heat for approx. 10 minutes. Stir occasionally. The vegetables should be tender but still firm.
4. Add the peas about 10 minutes before the cooking time is completed and gently stir.
5. Sprinkle with coriander leaves and serve with hot rotis or naans.
