Home-Style Veg Curry
Basic vegetable staples are turned into something special using the varied Indian spices in this recipe from Tamatanga.
Heat the oil in a pan, add the cumin seeds. When the seeds begins to change colour, add the onions and sauté until golden brown. Add the ginger and garlic paste and sauté for one minute.
Add the turmeric powder, degi mirch powder, salt and coriander powder. Stir continuously.
Add the vegetables to the pan and stir. Cook, covered, on low heat until the carrots are almost done. Sprinkle a little water if necessary
Add the tomatoes, stir for a minute and add half a cup of water. Cook until the vegetables are cooked and the water has dried up.
Sprinkle garam masala over the curry before taking it out of the pan. Serve hot, garnished with ginger juliennes and coriander leaves.
Recipe courtesy of Tamatanga
Tamatanga is a unique award-winning restaurant in Nottingham with over 21 delicious, freshly prepared and ethically-sourced vegetarian dishes to choose from. It brings to the high street a new take on dining out for Indian food, offering a casual, fuss-free atmosphere, great value for money and amazing food. Tamatanga supports MFM, producing a new vegetarian dish for customers to choose from each Monday. Keep an eye on the restaurant’s social channels for upcoming MFM promotions.