Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.
Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for a minute until they are fragrant. Grind the spices in a pestle and mortar to a fine powder.
Heat the vegetable oil in a large frying pan over a low heat. Fry the onion for 18-20 minutes, or until golden-brown and caramelised.Add the garlic, ginger, ground spices, curry powder, chilli powder and cinammon stick to the onions and cook for a further 5 minutes.
Add the tomatoes, coconut milk and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.
