Beans Carrot Tomato Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft and mushy.
• STEP 5.Add chopped beans and carrots. Mix well and cook for 5 minutes.
• STEP 6.Add water, salt, and garam masala. Cover and simmer until the vegetables are cooked.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add other vegetables like potatoes or peas to enhance the flavor and texture.
• Adjust the spice level according to your preference by adding more or less chili powder.
• For a creamier curry, you can add coconut milk or cashew paste.
• To make it more nutritious, you can add some cooked lentils or chickpeas.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Beans Carrot Tomato Curry hot with steamed rice or Indian bread like roti or naan.
• You can also enjoy it as a side dish with any main course.
• Leftovers can be reheated in a microwave or on the stovetop.
• Garnish with fresh coriander leaves before serving to enhance the flavor and presentation.