- Heat 3 tbsp oil and throw in 1 small piece of cinnamon, and 1 bay leaf
- Add a cup of finely chopped onion and cook till light brown. You can do this on high heat, but be careful not to burn them, okay?
- Add 2 heaped teaspoons of fresh ginger & garlic paste + 2 tbsp water. Mix well & cook for 2 min
- Chuck in a cup of fresh / canned chopped tomatoes. You can use tomato paste or puree too, but use a little less because they tend to be a little more concentrated. In an emergency, you can use ketchup too.
- Fry the onion – tomato mixture till the tomatoes completely break down & everything looks shiny.
- Any time you feel like things are starting to burn, add a tiny bit of water & scrape the bottom of your pot.
- Once your onion-tomato mixture is cooked, add the following powdered spices – 1/2 tsp each of turmeric, red chilli & Garam Masala powder. Add salt, 2 tbsp water & cook for 3 min, making sure the spices don’t burn.
- Add 1/2 a cup each of chopped cauliflower, green beans & carrots. You can add potato, tofu or pretty much any vegetable you like at this stage.
- Throw in a handul of chopped coriander – stems & all. Mix well, ensuring that the masala coats the veggies nicely
- Add half a cup of water, plonk a lid on the pot & cook on medium heat for 10 min. Open your pot at the 5 min mark to check that the veggies are cooking. Keep an eye on them and don’t let them overcook, okay? There’s nothing worse than an overcooked cauliflower.
- Once the veggies are cooked, add a little more chopped coriander, a squeeze of lime and serve.
NOTES: Add 2 tbsp cashewnut paste to the tomatoes if you’d like a richer, more velvety curry
You can add ground coriander at Step 7 too, and get a different flavour profile
Please don’t tell my mother that I said you could use ketchup.
Over & out!