Vegetable Curry

Ingredients

• 1/2 kg potatoes peeled and cut into small cubes. Par boil to 3/4 cooked.

• 2 carrots cut into bite-size pieces

• 1/2 cup of frozen peas

• 1/4 kg green beans sliced into 4cm lengths

• 1 small brown onion finely chopped

• 2 cloves of garlic finely chopped

• 3–4 tbs of Bibis Kitchen tasty spice blend

• Dried chillies to taste (provided in packet)

• 1 whole tomato chopped

• 1/4 cup of cold water (optional, see notes)

• Pinch of cumin seeds

• 1/4 cup oil of rice bran or vegetable oil

• Coriander to garnish

• Salt to taste

Method

1. Heat the oil in a pan on high for a few minutes then add cumin seeds (be careful not to burn them). Reduce to medium heat, add the onions and stir until translucent. Add garlic, stir for a few seconds before adding Bibis Kitchen Racy spice blend.

2. Add salt, stir, add the chopped tomato and lower heat to form a sauce, covering with the lid. Stir occasionally and if the sauce begins to stick to the bottom of the pan, add a few tspns of water.

3. Once the oil separates add all the remaining vegetables, stir, adding enough water to cover them. Replace the lid and cook on a low heat until the vegetables are firm.

Notes

• Add a little more water if you wish to have more sauce rather than a dry curry.

• Garnish with chopped coriander and serve with rice. Enjoy!