Bell Pepper and Tomato Curry

Heat the oil. Add the cumin, mustard seeds, black cumin and curry leaves and fry briefly until the spices change color. 2.

Add the onions and fry over medium heat until golden brown. 3.

3. add tomatoes and peppers and cook for 5 minutes, stirring constantly.

4. add garlic, chili spice, ginger, turmeric and salt and stir well.

5. Pour 300 ml water and make covered for 10-12 min. Add carrots, potatoes, cauliflower, chilies and fresh coriander and stir-fry for 5 min.

6. Add remaining water and juice of one lemon and stir through.

Cover and simmer on low heat for about 15 min, stirring occasionally.

7. divide the curry evenly on plates and bring to the table with long grain rice on the spot.

Tip: Stock up on a variety of high-quality spices – it pays off!

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