Spicy Vegetable Curry with Potatoes and Carrots

1Heat the vegetable oil (2 tablespoons) in a large pan over medium heat.

2Add the finely chopped onions (2 medium) and sauté until they turn golden brown.

3Stir in the minced garlic and slit green chillies (2), cooking for another minute until fragrant.

4Add the chopped tomatoes (4 medium) to the pan and cook until they soften and break down, about 5-7 minutes.

5Sprinkle in the turmeric powder (1 teaspoon) and red chilli powder (1 teaspoon), stirring well to combine with the tomato mixture.

6Add the diced potatoes (3 medium) and sliced carrots (2 medium) to the pan, mixing them into the spices and tomatoes (4 medium).

7Pour in enough water to cover the vegetables, season with salt, and bring to a boil.

8Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the potatoes (3 medium) and carrots (2 medium) are tender.

9Stir occasionally and add more water if necessary to prevent sticking.

10Once cooked, taste and adjust seasoning if needed, then serve hot with rice or bread.