Vegan Curry

200g frozen peas
200g peeled and diced carrots
1 can chopped tomatoes
2 tbs curry powder
2 tsps garam masala
1 medium onion, chopped
1 bay leaf
1 stick cinnamon
2 tbs holsum
1 tbs garlic
1 tbs ginger

In a pot, melt holsum and fry onions until translucent. Add garlic, ginger and other spices. Fry for about 2 minutes. Add remaining ingredients and allow to simmer until carrots are tender.

Serve with caulirice.

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