Vegetable Indian Curry

SERVES: 4

INGREDIENTS

• 3 Tbsp vegetable oil

• 2 tsp black mustard seed

• 3-4 cloves of garlic, minced

• 2 tsp cumin seed

• 6 small tomatoes, finely chopped

• 1 ½ cups water, or as needed at the end (optional)

• 2 tsp ground cumin

• 2 pinches cayenne pepper

• 2 tsp ground coriander (optional)

• 1 tsp ground turmeric

• 2 large potatoes, diced

• 1 large green bell pepper, chopped

• ½ tsp fine salt, or as needed (optional)

• 1 cup coconut milk

Garnish

• ¼ cup fresh cilantro, chopped

DIRECTIONS

1. Heat vegetable oil in a large pot over low heat.

2. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Add garlic and cumin seeds; cook and stir until fragrant and golden—about 3-5 minutes.

3. Increase heat to medium, stir in tomatoes, potatoes, and water. Bring to a boil. Add salt, cumin, cayenne pepper, coriander, and turmeric to the mixture; stir.

4. Cover and reduce heat to medium-low, and simmer for 15 minutes until potatoes are tender.

5. Mix in green pepper and add water if needed. Simmer for 5 more minutes.

6. Stir in coconut milk. Garnish with cilantro leaves and serve.

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