Mixed Vegetable Curry
3 medium potatoes, peeled and diced
250 g frozen mixed vegetable
3 tbsp sunflower oil
1 medium onion, chopped
1 green chilli, chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
100 g tinned tomatoes
2 tbsp tomato puree
handful coriander, chopped
This recipe had been sourced from families of East African origin living in the UK and participating in the Asian Food Survey. Recipes collected in this survey do not have detailed methods of cooking but the cooking guide will help you to prepare the dish. Adjust unsalted seasonings and spices to suit your taste
Although this recipe suggests you boil the vegetables first, this isnâ€™t good practice nutritionally, as it results in losses of vitamin C. Instead, add the vegetables with the boiled potatoes at point 3, and cook till tender, but not mushy.
1. Boil the potatoes and mixed vegetables.
2. Fry the onions and spices. Add the tomatoes.
3. Add the vegetables and potatoes with some water originally used to boil.