Vegetable and Walnut Curry

🧂 Ingredients

• 3 tbsp olive oil

  plus 1 tsp
• 1 tsp black onion seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1/2 tsp salt
• 1 tbsp garlic paste

  or 2 crushed garlic cloves
• 1 tbsp ginger paste
• 400 ml water
• 1 onion

  chopped finely
• 4 large tomatoes

  chopped
• 3 carrots

  sliced
• 8 baby potatoes

  chopped into quarters
• 275 g frozen peas
• 250 g frozen cauliflower florets
• 50 g California Walnuts
• 100 g spinach leaves

  roughly chopped
• Basmati rice to serve

Instructions

• 1 Heat the oil in a large saucepan, add the black onion and cumin seeds, turmeric,
  chilli powder, salt, garlic and ginger and stir for 2-3 minutes, then add 200ml
  water.
• 2 Now add the onions and tomatoes and cook for 10 minutes stirring occasionally.
• 3 Add the carrots and potatoes, stir and then cook for another 15 minutes,
  covered.
• 4 Add the peas, cauliflower and remaining water and cook for a further 20-25
  minutes or until both the potatoes and cauliflower soften and easily break
  apart.
• 5 Meanwhile, toast the walnuts in a frying pan with a tsp of olive oil and then
  stir them into the curry.
• 6 Add in the spinach and cook for a further 1-2 minutes until just wilted. Season
  to taste
• 7 Serve with basmati rice.

Nutrition Info