Modern Macedoines with Curry Sauce

Ingredients

• 2 medium Carrots, peeled and diced
• 1 medium Turnip, peeled and diced
• 1 cup Frozen green peas
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Chili powder (Adjust to taste)
• 0.5 teaspoon Garam masala
• 1 tablespoon Tomato paste
• 1 cup Vegetable broth
• 2 tablespoons Vegetable oil
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (To taste)
• 2 tablespoons Fresh cilantro, chopped (For garnish)

Instructions

1. 1Peel and dice the carrots and turnip into small, even pieces. Measure out the frozen peas.
2. 2Heat vegetable oil in a pot or large pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
3. 3Add turmeric powder, cumin powder, coriander powder, and chili powder to the pot. Stir and cook for 1 minute until fragrant. Add the tomato paste and cook for another minute, stirring constantly.
4. 4Add the diced carrots and turnip to the pot. Stir to coat them with the spice mixture. Pour in the vegetable broth, bring to a simmer, cover, and cook for 20 minutes, or until the carrots and turnip are tender.
5. 5Add the frozen peas and garam masala to the pot. Stir well and cook for another 5 minutes, or until the peas are heated through. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
6. 6Serve the macedoines hot as a side dish, or let cool and serve as a vegetable salad.