recipe: Steve’s vegetable curry – Worcester Community Garden

Ingredients

• 2 red chillies, roughly chopped (keep the seeds in)
• 2 cloves garlic, roughly chopped
• 5 cm piece ginger, finely chopped
• 2 tbsp groundnut or vegetable oil
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• pinch asafoetida
• 1 onion, chopped
• 400 g can chopped tomatoes
• 500 g potatoes, scrubbed or peeled and cut into chunks
• 300 g courgette, sliced
• 100 g green beans, trimmed
• 1 carrot, sliced
• 400 g chickpeas, drained and rinsed
• 50 g frozen or fresh peas
• 2 tsp ground coriander
• 2 tsp ground turmeric
• ½ tsp ground cumin
• 1 tsp sea salt
• 250 ml water or vegetable stock
• 1 tbsp fresh coriander, roughly chopped