4-5 tbsps cooking oil
1 large onion, finely chopped
1.25 cm/ ½ inch piece of fresh root ginger, peeled and finely sliced
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin
1 tsp paprika
4 small ripe tomatoes skinned and chopped or a 200g/7 oz can of tomatoes with their juice
225 g/8 oz potatoes, peeled and diced
90g/3 oz French or dwarf beans, sliced
120g/4 oz carrots, scraped and sliced
90g /3 oz garden peas, shelled weight
430ml/ ¾ pint warm water
2-4 whole fresh green chillies
1 tsp garam masala
1 tbsp freshly chopped coriander leaves
Heat the oil over a medium heat and fry the onions until they are lightly browned. Add the ginger and fry for a further 30 seconds, then reduced the heat and add the turmeric, coriander, cumin and paprika. Stir well.
Add half the tomatoes and fry for 2 minutes, stirring continuously, then add all the other vegetables and the water. Mix well and bring to the boil, then cover and simmer until vegetables are tender, for about 15-20 minutes.
Add the remaining tomatoes and the green chillies to the curry. Cover and simmer for 5-6 minutes, then add the garam masala and salt, and mix well. Stir in half the coriander leaves and remove the pan from the heat. Place the vegetable curry in a warmed serving dish and scatter the remaining coriander leaves over the top.