Ingredients
- 3tbs light olive oil
- 1 bay leaf
- 5 green cardamom pods
- 1tsp cumin seeds
- 2 onions, finely chopped
- 1 tin finely chopped tomatoes, pureed
- 3cm fresh ginger, finely chopped
- 1tsp turmeric
- 1tsp ground cumin
- 1tsp ground coriander
- ½tsp chilli powder
- 1½tsp salt
- ½tsp black pepper
- 4 carrots, peeled and cut into 1cm dice
- 200g frozen peas
- 250ml water
- Juice of 1 lemon
- 3tbs chopped fresh coriander
1 I find it best to have everything prepped before I begin this, so measure out the spices and keep them in a bowl, and chop the vegetables.
2 Heat the oil in a heavy-based pan. Add the bay, cumin seeds and whole cardamom pods. Let them warm for a few seconds, then add all of the onion. Cook over a medium to high heat for a few minutes until slightly coloured.
3 Add the pureed tomatoes, ginger, spices and salt. Simmer for 8-10 minutes, until the oil begins to separate from the tomato mix at the edge of the pan.
4 Add the water and carrots, and cook for five minutes. Then add the peas and cook for a further two minutes, or until the vegetables are tender but still retain some bite. Taste for seasoning then add the lemon juice and coriander.
5 Remove from the heat and serve right away with naan and rice.
