Spiced Vegetable Curry TomatoFree

Instructions

1. 1

   Heat oil in a large pan over medium heat. Add cumin seeds and sauté until they begin to sizzle and pop.

2. 2

   Add the chopped onions and sauté until they turn translucent and slightly golden.

3. 3

   Add the diced potatoes and cook for about 5 minutes, stirring occasionally.

4. 4

   Stir in the diced capsicum, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Mix well to combine.

5. 5

   Pour in the vegetable broth or water, enough to cover the vegetables halfway, and bring the mixture to a boil.

6. 6

   Reduce heat and cover. Let it simmer for about 15-20 minutes, or until the potatoes are tender and the curry has thickened. Stir occasionally, adding more liquid if necessary.

7. 7

   Garnish with fresh cilantro before serving hot with chapati.