Sweet & Spicy Curry Veg

Begin by slicing up the veg and setting them aside.

Next, form a paste by combining the garlic, ginger, coriander, fenugreek, chili, paprika, turmeric, salt, cashews and water. If doing this the old fashioned way, I'd grate the ginger and just use the juice and fine pulp, not the woody bits. I find something like a "Magic Bullet" works perfectly for this.

Next add the oil to a pan, heat over medium/medium-high. Once hot, add in the whole cumin seeds - they will sizzle and begin to pop. Add in the paste next, watch out because it does splatter a bit. Stir well, let the paste cook for a few minutes, watching it doesn't burn.

Add in the veg, followed by the other 1/4 cup of water. Stir well, cover loosely and leave to simmer for about 12-15 minutes. Stir now and again because it is prone to sticking.

Once the carrots are cooked through, add in the mango powder followed by the sugar. you may need to add some extra water to keep the gravy at the right consistency. Adjust the sugar and salt to your tastes. Add in the torn spinach/greens, let them cook for just a few minutes and you're ready to serve.