As I sat on the train coming home from work I had a sudden pang for a bit of spice. It’s been a while since I knocked up an Indian curry at home and with all of these ingredients on hand, even that trusty bag of frozen soya beans and a curry tree out the back, it took no time to rustle up this tasty curry.
Abit of this, a bit of that, and we have dinner!
The quantity of chilli I’ve used here only gives a mild bite, so if you choose to make this, get a little heavy handed!
Heat the oil in a saucepan over medium heat and sauté the onion until lightly golden before adding the garlic and ginger. Sauté for a further minute. Add the turmeric, paprika, cumin seeds & powder, mustard & fennel seeds, curry leaves, chilli powder, cardamom, dried chillies, cinnamon and sauté until fragrant.
Add the potato and soya beans and sauté for 4-5 minutes before adding the tomato paste and water. Bring to the boil and reduce to a simmer. Season with salt and cook until the potato is just done. You may need to add more water, but don’t overdo it as this is a dry curry.
When done stir through the chopped coriander. Garnish with nigella seeds and serve with cooked rice.