Winter vegetable curry with carrots, peas and tomatoes

Vivek Singhs homely curry can easily be adapted try adding cauliflower and turnips, or even take out the water for a drier dish
By Vivek Singh
Winter vegetable curry with carrots, peas and tomatoes
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 3 tbsp corn oil or vegetable oil
  • 1 bay leaf
  • 4 green cardamom pods
  • 1 tsp cumin seeds
  • 3 onions, finely chopped
  • 3 ripe tomatoes, blended to a purée
  • 2.5 cm fresh ginger, finely chopped
  • 2 green chillies
  • ½ tsp ground turmeric
  • ½ tsp red chilli powder
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 4 carrots, peeled and cut into 1cm dice
  • 200 g peas
  • 250 ml water
  • Juice of 1 lemons
  • 2 tbsp chopped fresh dill or coriander

Tips and Suggestions

If you cut the carrots even smaller, in 5mm (1/4-inch) dice, and cook the mixture without adding any water, then it could be used as a topping for various canapés or as a filling for wraps (made using supermarket tortillas, if you like). Papdi wheat crisps, available in Indian supermarkets topped with this vegetable curry make a good canapé option.


1. Heat the oil in a heavy-based pan, add the bay leaf, cardamom pods and cumin seeds and let them crackle. Add the chopped onions and cook over a fairly high heat until golden brown.

2. Stir in the puréed tomatoes, ginger, green chillies, spices and salt and cook for 810 minutes, until the oil begins to separate from the mixture at the sides of the pan. Add the carrots and cook, stirring, for 2 minutes, then add the peas and cook for 3 minutes.

3. Pour in the water and cook till the vegetables are tender but still retain a little bite. Check the seasoning, then stir in the lemon juice and sprinkle with the chopped herbs. Serve hot with chapattis or Naan Bread.

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