Pea Curry With Carrots and Potatoes

Ingredients

• 1 tablespoon vegetable oil (or whatever oil you like to use)
• 1/2 teaspoon mustard seeds
• 3 fenugreek seeds
• 1 large onion, coarsely chopped
• 4 garlic cloves, minced
• 1/2 teaspoon fresh ginger, grated
• 1 cup frozen peas (add more if you wish, but no more than 1/2 cup more)
• 2 medium whole carrots, peeled, sliced, and slices cut in half
• 2 small russet potatoes, peeled and cut into small cubes (for something different you can try leaving peels on!)
• 1 teaspoon dry mustard
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon garam masala
• 2 cups vegetable broth
• 1 tablespoon white wine
• 1 cup water
• 1/3 teaspoon cayenne pepper, to taste
• 1 tablespoon cornstarch
• 2 tablespoons water, to dissolve cornstarch
• 1 cup tomato soup
• 3 tablespoons fresh parsley or cilantro, chopped
• salt and pepper, to taste

Directions

1. 1

   First, take out a nice-sized saucepan and heat oil to medium heat.

2. 2

   Add mustard seeds and fenugreek seeks and fry for about 25 seconds.

3. 3

   Add onion and garlic and sauté for 4 minutes until onions begin to soften.

4. 4

   Add your ginger, peas, carrots, potatoes and spices, and allow the ginger and spices to become very fragrant (just a minute or two).

5. 5

   Add your broth, wine and water and allow mixture to come to a boil.

6. 6

   Reduce heat and simmer covered until vegetables are soft.

7. 7

   Combine the cornstarch and water in a bowl.

8. 8

   Turn heat up a bit and bring to a slight boil, and add your cornstarch mixture; stir until a bit thickened (wont take very long).

9. 9

   Add your tomato soup and parsley and allow to heat through; approximately 3-4 minutes.

10. 10

    Serve with basmati rice or flat breads.

11. 11

    I like to eat this with chappati and soak the chappati in the curry "gravy".

12. 12

    ENJOY!