Heat the vegetable oil in a large pan over medium heat.

Add the chopped onion and cook until softened and translucent.

Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.

Add the ground cumin, ground coriander, turmeric, and chilli powder. Stir well to combine with the onions and cook for a minute to toast the spices.

Add the sliced carrots and peas to the pan. Mix everything together.

Pour in the canned chopped tomatoes. Season with salt according to taste.

Bring the mixture to a simmer, then reduce the heat and cover the pan.

Let the curry gently simmer for about 20-25 minutes or until the carrots are tender, stirring occasionally.

Once the carrots are cooked to your liking and the sauce has thickened, remove from heat.

Garnish with fresh coriander leaves before serving.