Celebrating Holi? Try this vegetable curry recipe

Beginning on 25th March this year, Holi is a festival known for its free-for-all carnival of colours and iconic paint fights as well as bringing together family and friends to feast on delicious sharing plates. And if you’re hosting a gathering this week, why not try this tasty recipe from celebrated chef Vivek Singh – chef and CEO of the Cinnamon Collective range of restaurants?
Ingredients
3 tablespoons vegetable or corn oil
2 bay leaves
1 teaspoon cumin seeds
3 onions, finely chopped
2 carrots, diced into 2cm cubes
1 large potato, peeled and diced into 1cm cubes
3 ripe tomatoes, blended to a purée or very finely chopped
2 green chillies, halved lengthways
2.5cm piece of fresh ginger, finely chopped
½ teaspoon ground turmeric
½ teaspoon red chilli powder
2 teaspoons ground coriander
2 teaspoons salt
1 cauliflower, cut into 1cm florets
200g frozen peas or petit pois
4 black cardamom pods, seeds only juice of 1 lemon
½ teaspoon garam masala
2 tablespoons chopped fresh coriander and/or dill
Method
Heat the oil in a heavy-based pan, add the bay leaves and cumin seeds and let them crackle. Add the chopped onions and cook over a fairly high heat for 10-12 minutes until light golden brown.
Now add the carrots and potatoes and stir for 3-4 minutes. Stir in the puréed tomatoes, green chillies, ginger, spices, and salt and cook for 8-10 minutes, until the oil begins to separate from the mixture at the sides of the pan. Add the cauliflower and cook, stirring, for 2 minutes, then add the peas and cook for a further 3 minutes.
Pour in 450ml of water and cook until the vegetables are tender but still retain a little bite. Add the black cardamom seeds and check the seasoning, then stir in the lemon juice and garam masala and sprinkle with the chopped herbs. Cover and leave for 3-4 minutes, then serve hot with poories or any flatbread of your choice.
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