Carrots, Potato & Pea Curry

Directions

• Peel, wash and cut the potatoes into 2cm cubes and set aside to drain.
• Peel your carrots. Top and tail the individual carrots and discard of the stalks and the ends. Cut the carrots lengthways and then slice them into semi-circle segments, which are approximately 1cm each segment.
• Pour the contents of the jar into the saucepan. Heat the tarka for approximately 3/5 minutes on a medium heat; stirring occasionally until it starts to sizzle and it releases it’s natural oils.
• Add the chopped potatoes to the pan and cook for 10/15 minutes.
• Now add the chopped carrots to the pan, and stir, making sure you coat them evenly. Turn down the heat and cook them slowly for a further 10 minutes before adding your peas (Remember to add a splash of water to the pan throughout the cooking process to ensure the vegetables do not stick to the bottom of the pan).
• Place the lid on the pan and allow the curry to simmer on a low heat for a further 10/15 minutes or until the vegetables are cooked.
• Remove the curry from the hob and serve .
  Optional – Garnish with fresh coriander at the bottom