1. First, take out a nice-sized saucepan and heat oil to medium heat. 2. Add mustard seeds and fenugreek seeks and fry for about 25 seconds. 3. Add onion and garlic and sauté for 4 minutes until onions begin to soften. 4. Add your ginger, peas, carrots, potatoes and spices, and allow the ginger and spices to become very fragrant (just a minute or two). 5. Add your broth, wine and water and allow mixture to come to a boil. 6. Reduce heat and simmer covered until vegetables are soft. 7. Combine the cornstarch and water in a bowl. 8. Turn heat up a bit and bring to a slight boil, and add your cornstarch mixture; stir until a bit thickened (wont take very long). 9. Add your tomato soup and parsley and allow to heat through; approximately 3-4 minutes. 10. Serve with basmati rice or flat breads. 11. I like to eat this with chappati and soak the chappati in the curry "gravy". 12. ENJOY! ---------------------------------------------------------------------------
Nutrition
Ingredients
