Vegetable curry

"Curry" is synonymous with Asian cooking. Most regions in India have their own favourite masalas (spice blends) that give every curry dish a rich and unique flavour. This dish is spicy; so if you want to, you can reduce on the amount of garam masala, ground coriander, chilli. The ingredients you will need for the curry sauce are.. 1 large onion, peeled and roughly chopped 1 green chilli (or 1 red chilli) deseeded and roughly chopped 1/2 teaspoon mustard seeds 1 teaspoon fresh ginger, peeled and roughly chopped 1/2 teaspoon turmeric powder 1/2 teaspoon ground coriander 1 teaspoon garam masala (in stores, its usually found as 'curry' powder) Vegetable oil or light olive oil Salt 1 tomato, roughly chopped Handful of fresh coriander leaves You can use any of the seasonal vegetables or any that you find in your fridge; cauliflower, zuchhini, broccoli works fine too. I chose.. 3 medium carrots, peeled and diced 1 medium potato, peeled and diced 100 gms beans, cut into small pieces 100 gms peas Wash carrot, potato, beans, peas, then place them in a pan and cover with cold water and a pinch of salt. Bring to boil and simmer gently for 15 to 20 minutes, or until vegetables are tender. Meanwhile, heat enough oil to just about cover the bottom of a medium sized saucepan. Put in mustard seeds. As mustard start to pop, throw in ginger, chilli, onion and fry gently until onions start to soften. Add turmeric, coriander, garam masala and stir around for a couple of minutes. Allow to cool and then blitz these together to a fine paste using a hand blender. While the pan is still hot, spoon in blended spices and splash a cup of warm water at the same time. Tip in tomato and season with salt. Throw in cooked vegetables and simmer with the lid on for about 15 minutes so that spices merge with every piece of vegetable. Taste and sprinkle more salt if you need to. Check the curry regularly to make sure it’s not drying. Finally, decorate with coriander and serve with nice fluffy rice.