About this recipe:To speed things up, I cook the veg in the microwave and sometimes use tinned tomatoes. This makes a quick dinner served with rice or naan.
2 potatoes, peeled and cubed
1 carrot, chopped
10 green beans, chopped
1L (1 3/4 pints) cold water
75g (3 oz) frozen garden peas, thawed
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon ground turmeric
1 tablespoon vegetable oil
1 teaspoon mustard seed
1 teaspoon ground cumin
1 onion, finely chopped
2 tomatoes - blanched, peeled and chopped
1 teaspoon garam masala
1/2 teaspoon ground ginger
1/2 teaspoon chilli powder
handful chopped fresh coriander to garnish
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Method Prep:10min › Cook:20min › Ready in:30min
Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
In a microwave safe dish place the potatoes, carrots, green beans, peas, garlic, salt and turmeric. Cook for 8 minutes.
Heat oil in a large frying pan over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and sauté until transparent. Stir in the tomatoes, garam masala, ginger and chilli powder; sauté 3 minutes. Add the cooked vegetables to the tomato mixture and sauté 1 minute. Garnish with coriander.
Used different ingredients.
This is another good recipe we've added to our rotation. I throw in red kidney or chickpeas and serve it over rice to make it a one dish, complete-protein main meal. I also use fresh ginger, increase the spices and add more liquid (sometimes yoghurt). - 15 Sep 2008
by Julie N
Altered ingredient amounts.
The dish has a good taste but I added extra spices and water so It would be saucy to serve over rice. Next time I will also add chickpeas or some other beans. - 15 Sep 2008