Cumin fried Carrot and Pea Curry

• 1 tbsp mustard oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2cm piece ginger, julienned
• 1 chilli, finely chopped
• 2 carrots, peeled and sliced into batons
• 2 handful of peas, fresh or frozen
• 1 tsp turmeric
• 1 tsp salt
• 1 tsp garam masala

Method

1. Heat oil in a karahi, wok or pan and add mustard seeds. As they begin to pop add cumin seeds.
2. When sizzling and fragrant reduce the heat and stir in the sliced ginger, green chilli and the carrots and the peas to the pan and stir.
3. Turn the heat down and add turmeric and salt - fry for a few minutes.
4. Add approximately 50ml of water cover and leave to cook for 5-10 minutes stirring occasionally.
5. If any liquid remains in the pan increase the heat and fry off.
6. Adjust seasoning if required. Sprinkle with garam masala and serve.