Ingredients

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.