Mixed Vegetable Curry

• 1 tablespoon oil
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 1 onion thinly sliced
• 2 curry leaves
• 1 green chili fresh, finely chopped
• 1 inch fresh ginger piece of, finely chopped
• 2 tablespoons curry paste
• 1 cauliflower small, broken into florets
• 1 large carrot thickly sliced
• 4 ounces green beans cut into 1 inch lengths
• 1/4 ground turmeric
• 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

1. Heat the oil in a large, heavy pan and fry the mustard seeds and cumin seeds for 2 minutes until they begin to sputter. Put a lid on the pan if necessary
2. Add the onion and curry leaves and fry for 5 minutes
3. Add the chopped chili and fresh ginger and fry for 2 minutes. Stir in the curry paste, mix well and fry for 3-4 minutes.
4. Add the cauliflower florets, sliced carrot and beans; cook for 4-5 minutes.
5. Add the turmeric, chili powder, salt and tomatoes and cook for 2-3 minutes.
6. Add the thawed peas and cook for 2-3 minutes.
7. Pour in the vegetable stock and simmer for 10-15 minutes or until the vegetables are tender.
8. Serve and garnish with curry leaves.

oil, black mustard seeds, cumin seeds, onion, curry, green chili, ginger, curry, cauliflower, carrot, green beans, ground turmeric, chili powder, salt, tomatoes, frozen peas thawed, vegetable stock, curry

Taken from www.yummly.com/recipe/Mixed-Vegetable-Curry-1664535 (may not work)