Back to 4 servings 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1 onion, finely diced 2 garlic cloves, minced 1 teaspoon fresh ginger, grated 1 teaspoon ground turmeric 1 teaspoon ground coriander 2 potatoes, medium, diced 1 carrot, sliced 1 zucchini, diced 1 cup green peas, fresh or frozen 2 tomatoes, chopped 2 cups vegetable stock or water salt and black pepper, to taste fresh cilantro, to garnish, optional
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1 Step 1: Heat the oil in a large pan or wok over medium heat. Add the cumin seeds and let them sizzle until they begin to crackle, about 30 seconds.2 Step 2: Add the onion and cook, stirring, until golden brown, about 5 minutes. Stir in the garlic and ginger and cook for 1 to 2 minutes without letting them burn.3 Step 3: Stir in the turmeric and ground coriander and cook for about 30 seconds until fragrant.4 Step 4: Add the potatoes and carrot and fry for about 5 minutes, stirring so they are coated with the spices. Add the zucchini, peas and tomatoes and stir to combine.5 Step 5: Pour in the stock or water and bring to a boil, then reduce the heat to low. Season with salt and pepper, cover and simmer for 20 to 25 minutes, stirring occasionally, until the potatoes are tender when pierced with a knife. Add a splash of water if it begins to stick.6 Step 6: Taste and adjust the seasoning. Garnish with fresh coriander and serve hot with rice or roti.getsaucepan.com/r/6a6df104-1a9a-5ceb-8476-330ed79b62ee
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