Ruby Murry Vegetable Curry
1 tablespoon vegetable oil
1 large brown onion, chopped coarsely
2 cloves garlic, crushed
3 teaspoons black mustard seeds
2 teaspoons cumin seeds
2 teaspoons ground turmeric
2 cups canned crushed tomatoes
3 cups vegetable stock
1 medium carrot, chopped coarsely
1 medium potato, chopped coarsely
1/2 cup coconut milk
1/4 cup frozen peas, thawed
1. Heat oil in a large pan, cook onion and garlic, stirring until onion is soft. Add seeds and turmeric.
2. Cook, stirring, until seeds starts to pop. Add crushed tomatoes, stock, carrot and potato.
3. Simmer, covered, for about 20 minutes or until vegetables are just tender.
4. Just before serving, add milk and peas; stir over low heat until just hot.