Celebrating Holi? Try this vegetable curry recipe

This delicious recipe from Vivek Singh of The Cinnamon Collection is sure to go down a treat

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

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.