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SERVES: 3-4
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon margarine
- 2 cloves garlic, minced
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon turmeric
- 2 teaspoons ground ginger
- 1/2 teaspoon cayenne pepper
- 2 onions, diced
- 4 tomatoes, chopped, or 1 (12-ounce can) diced tomatoes
- 3 carrots, sliced
- 1 cup peas
- 2 potatoes, chopped into 1-inch pieces
- 1/4 teaspoon salt
- 3/4 cup water
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In a large skillet or frying pan, heat the vegetable oil and margarine over medium heat. Add the minced garlic along with the cinnamon, cardamom, cumin, turmeric, ginger, and cayenne pepper, and then reduce the heat to low. Cook for just one minute, stirring once or twice.
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Next, add the diced onions to the pan and sauté for about 3 minutes, or until the onions turn clear.
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Add the chopped tomatoes, carrots, peas, potatoes, salt, and water.
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Cover your pan and allow the vegetables to cook for about 20 minutes, or until the potatoes are done cooking and tender. While the vegetables are cooking, check on them once or twice and give them a quick stir. You may need to add a little bit more water at the end of the cooking process.
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Once the vegetables are done cooking, remove the lid from the pan and serve your mixed vegetable curry over plain steamed white or brown rice.
https://www.thespruceeats.com/curried-indian-vegetables-recipe-3377830