Mixed Vegetable Curry
1 tablespoon oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 onion, thinly sliced
1 fresh green chili, finely chopped
1 inch piece of fresh ginger, finely chopped
2 tablespoons curry paste
1 small cauliflower, broken into florets
1 large carrot, thickly sliced
4 ounces green beans, cut into 1 inch lengths
1/4 teaspoon chili powder
1/2 teaspoon salt
2 tomatoes, finely chopped
1/2 cup frozen peas, thawed
2/3 cup vegetable stock
fresh curry leaves for garnish (optional)
Add the onion and curry leaves and fry for 5 minutes
Add the turmeric, chili powder, salt and tomatoes and cook for 2-3 minutes.
Add the thawed peas and cook for 2-3 minutes.
Pour in the vegetable stock and simmer for 10-15 minutes or until the vegetables are tender.