In a mortar we added 1 tsp of coriander seeds and ground them
with the pestle and 1 tsp of cumin seeds. We finely chopped a
small red a white onion, fresh ginger, garlic and Kashmiri chillies.
We heated some oil in a pan and added the onion, ginger, garlic
and chillies and cooked until the onions were soft. We then started
preparing our veg.
We chopped a turnip and a couple of carrots into large chunks
and added them to the pan. We then sprinkled in the spices.
We stirred the veg until well coated in the spices and added
a tin of plum tomatoes.
We added a few new baby potatoes (whole) and let it simmer until
they were soft. Then we added cauliflower florets for a few minutes
and then green beans at the last minute to keep their bite. It
was a very tasty curry, full of flavours and a very filling and