Method

Heat a pan over a medium-high heat, heat up oil of choice, once hot add the coriander seeds, cardamom pods and curry leaves. Cook for about 30 seconds - 1 minute, being careful not to let them burn.

Add the onions to the pan with a pinch of salt and cook for 5 minutes. Add the garlic, ginger and chillies and continue to cook for another minute before adding the tamarind paste. turmeric, ground coriander, chilli powder and garam masala. Stir everything together to ensure the contents of the pan are coated, and allow to cook for another minute, keeping everything moving to prevent the spices from burning.

Next add the lime juice, brown sugar and chopped tomatoes. Half fill the empty tomato can with cold water and add to the pan. Stir everything together and allow the sauce to simmer for 35 minutes.

While the sauce is cooking you can prepare and cook your veg. You can simply add your vegetables into the curry and allow them to cook in the sauce. For this recipe the green pepper was cut into strips and added straight to the sauce.

The potatoes were cut into small chunks, coated  1 teaspoon each of  turmeric, chilli powder and garam masala and 1 tablespoon of olive oil, ensuring all were evenly coated and then cooked in the over for 30 mins at 180°C (356°F), before adding to the sauce.

The spinach was added for the last couple minutes of cooking with the half the fresh coriander.

Serve with rice and naan bread and enjoy!