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Carrot Peas Curry

Serve 2 TSP-Teaspoon TBSP-Tablespoon 1cup-250ml

INGREDIENTS

1 cup frozen green peas

250g carrot, peeled, sliced & blanched

2 tbsp cooking oil

1/4 tsp asafoetida, if available

1 tsp cumin seeds

½ tsp of turmeric powder

½ cup diced tomatoes (1 medium-sized)

salt to taste

water, as required

1/4 tsp garam masala powder

OPTIONAL INGREDIENTS

1/4 tsp red chili powder

WHAT TO DO BEFORE THE CLASS BEGINS

1. Peel the carrot, slice it then blanch & set it aside

2. Chop the tomato

3. Keep all the other ingredients ready as per the above list

KITCHEN EQUIPMENT/TOOLS

1 x large saucepan/wok

1 x stirring spoon

NOTES, EXPERT TIPS & FAQ’S

1. Cooking pot: a frypan/saucepan. It should be a minimum of 4 inches deep

2. Neutral oil: any one of the below-cooking oil can be used for this recipe (mustard, peanut, sunflower, canola, vegetable)

3. Spices: ground spices can be used instead of seeds

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