INDIAN VEGETABLE CURRY

Ingredients: 

(makes 01 serving)

• 1 teaspoon olive oil
• 20g small to medium onion finely chopped
• 2 cloves garlic crushed
• ½ inch piece ginger crushed
• 100g tomatoes chopped
• 1 small green chili pepper chopped
• 50g carrots peeled and sliced 1/3″ thick
• 25g frozen peas
• 100g potatoes peeled and cubed into 1-inch pieces
• 1/2 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/4 tsp red chili powder or to taste
• 3/4 tsp table salt or to taste
• 10g cilantro leaves chopped

Method:

• Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown (7-8 mins). Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
• Add the rest of the ingredients listed under curry and sauté for 5 minutes.
• Lower the heat to low or a little higher than the lowest setting (depending on your stove) and cover the pan with the lid. Let the vegetables cook for 24-25 minutes or until they are well done. Check once or twice in between and stir to ensure even cooking. Taste and add salt, if needed. If you are afraid the vegetables will stick to the bottom of the pan, add a splash of water. But the goal is to let the vegetables steam in their own juices.

Nutrition Facts:

• Calories: 191.5 Cal
• Protein: 5.3g
• Carbs: 33.4g
• Fat: 5.1g