
Creato con AI
Peel and finely chop the large onion.
Dice the medium tomatoes, medium potatoes, and medium carrots into small cubes.
Trim and cut the green beans into 1-inch pieces.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat.
Add 1 teaspoon of cumin seeds to the hot oil and let them sizzle for a few seconds.
Add the chopped onion to the pan and sauté until golden brown.
Stir in the diced tomatoes and cook until they soften.
Add 2 teaspoons of curry powder and 1 teaspoon of red chili powder, stirring well to combine.
Add the diced potatoes, carrots, and green beans to the pan.
Pour in 2 cups of water and add salt to taste.
Bring the mixture to a boil, then reduce the heat to low and cover the pan.
Simmer for 20-25 minutes, or until the vegetables are tender and the curry has thickened.
Adjust seasoning if necessary and serve hot with rice or bread.