Mixed Vegetable Curry

Ingredients:

1. 1.5 tbsp. vegetable oil
2. 1 small to medium onion, finely chopped
3. 4 cloves garlic, crushed
4. ½ inch piece ginger, crushed
5. 1 (~120 g) medium tomato, chopped
6. 1 small green chili pepper, chopped
7. ½ cup small carrots, peeled (if necessary) and sliced ~1/3" thick
8. 1 cup (145 g) frozen peas
9. ½ cup french beans  chopped
10. 1/2 tsp cumin seeds
11. 1/2 tsp coriander powder
12. 1/2 tsp cumin powder
13. 1/2 tsp turmeric powder
14. 1/4 tsp red chili powder, or to taste
15. 3/4 tsp table salt or sea salt, or to taste
16. 1 tbsp dried fenugreek leaves (kasuri methi)

Preparation Method:

• Heat oil in a non-stick pan over medium heat. 
• Add the onion and sauté until golden brown (~7-8 minutes). 
• Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
• Add the rest of the ingredients listed and sauté for 5 minutes
• Lower the heat to low or a little higher than the lowest setting (depending on your stove) and cover the pan with the lid. 
• Let the vegetables cook for 24-25 minutes or until they are well done. 
• Check once or twice in between and stir to ensure even cooking. 
• Taste and add salt, if needed. If you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water. But the goal is to let the vegetables steam in their own juices.
• Garnish with crushed fenugreek leaves.