Ingredients

• 150cc Canola Oil
• 1tsp cumin – 1tsp coriander seed
• 3 onions
• 2 cloves garlic
• 15g ginger
• 1tsp turmeric 1/2tsp cayenne pepper, 1/5 tsp cinnamon powder, 2 whole cloves, 2 cardamon pods, 2tsp salt.
• can of tomato
• 600cc vegetable bouillion
• vegetables of your choice
• 1 can garbanzo beans
• 1tsp coriander powder

NB. The pictures are from when our cafe makes curry. The ingredients that are listed below are family rather than restaurant sized. Don’t be surprised if what you are making doesn’t make the quantities you see in the pictures!

Method

First put 150cc canola oil in a large pan. Add 1tsp each of cumin and coriander seed and gently heat. Next add 600g (about 3) finely diced onions and heat gently to form a paste.

Next add 15g (about 2 cloves) finely sliced garlic and 15g finely sliced ginger, mix well and continue to heat through.

Next mix in the following spices: 1tsp turmeric 1/2tsp cayenne pepper, 1/5 tsp cinnamon powder, 2 whole cloves, 2 cardamon pods, 2tsp salt.

Next add one can of whole tomato, your vegetables of choice cut into bite size pieces and 600cc vegetable bouillion. Mix well, cover with a lid and simmer on a low heat until the vegetables are cooked through.

Finally add one can of garbanzo beans, 1tsp coriander powder and mix well.