Ivy Guard Curry for Rice

1Heat some cooking oil in a pan over medium heat. Add the chopped onion (1) and sauté until translucent.

2Add the minced garlic (2 cloves), grated ginger, and green chili (1). Sauté for another minute until fragrant.

3Stir in the diced tomatoes (2) and cook until they are softened.

4Add the diced Ivy Guard vegetables (2 cups) to the pan. Mix well with the onion (1)-tomato mixture.

5Season with turmeric powder (1 teaspoon), cumin powder (1 teaspoon), coriander powder (1 teaspoon), garam masala (½ teaspoon), and salt. Stir to combine all the spices with the vegetables.

6Pour in water as needed to create a curry consistency. Cover the pan and let the curry simmer for about 15-20 minutes, or until the Ivy Guard vegetables (2 cups) are tender.

7Once the vegetables are cooked through, remove the lid and adjust the seasoning if necessary.

8Garnish the Ivy Guard (2 cups) curry with fresh cilantro leaves before serving.

9Serve hot with steamed rice.

10Enjoy your flavorful Ivy Guard (2 cups) Curry with Rice!