Indian-Style Vegetable Curry

Ingredients

• 500 g firm boiling potatoes
• 4 Carrots
• 15 g fresh ginger
• 2 chili peppers
• 3 tbsp ghee
• 1 tbsp Panch Phoron (Indian five-spice mix)
• 1 tsp garam masala
• 400 ml vegetable stock
• 10 g freshly grated turmeric root
• 1 tsp ground cumin
• 200 g peas
• 2 tsp sweet paprika powder
• Salt
• black pepper (ground)

Instructions

1. 1.

   Peel the potatoes and carrots, cut into 1.5 cm cubes. Peel and finely chop the ginger root. Halve the chili peppers, remove seeds and membranes, and slice the flesh into thin strips. Heat ghee in a large pot, sauté Panch Phoron and garam masala until fragrant. Add potato pieces, carrots, and chili strips; stir over medium heat for 3-4 minutes.

2. 2.

   Pour in vegetable stock, add turmeric and cumin. Simmer on medium heat for about 20 minutes, stirring occasionally, until carrots and potatoes are tender. After 15 minutes, add peas. Season with paprika, salt, and pepper. Serve with flatbread if desired.