Spicy Vegetable Stir-Fry

1Prepare all vegetables: peel and julienne the carrots (2 medium) and potatoes (2 medium), slice the capsicum into thin strips, thinly slice the onion (1 medium), finely mince garlic (3 cloves) and green chili, (1) and grate the ginger.

2Heat 2 tablespoons of vegetable oil (2 tablespoons) in a large non-stick skillet or wok over medium-high heat until shimmering.

3Add the sliced onions to the hot oil and sauté for 2-3 minutes until they start to soften and become translucent.

4Add the minced garlic (3 cloves), grated ginger, and chopped green chili (1) to the pan. Stir-fry for about 1 minute until fragrant, being careful not to burn the garlic (3 cloves).

5Add the julienned potatoes (2 medium) to the pan first, as they take the longest to cook. Stir-fry for 5 minutes, stirring frequently to prevent sticking and ensure even cooking.

6Next, add the julienned carrots (2 medium) and sliced capsicum to the pan. Continue stir-frying for another 5-6 minutes until all vegetables are tender but still retain a slight crunch.

7Season the vegetables with salt, black pepper (½ teaspoon), ground cumin (½ teaspoon), paprika (½ teaspoon), and red chili powder (¼ teaspoon) (if using). Stir well to evenly coat the vegetables with the spices.

8If using, drizzle 1 tablespoon of soy sauce (1 tablespoon) over the vegetables and toss to combine for an extra layer of flavor.

9Turn off the heat and stir in the chopped fresh mint (10) and coriander leaves, mixing gently to distribute the herbs without wilting them excessively.

10Transfer the stir-fry to a serving dish and serve hot as a standalone dish or alongside steamed rice or flatbreads for a wholesome meal.