Almost Spicy Vegetable Curry from Nepal
Try this delicious curry recipe from Nepal. This is a hearty meal that vegetarians will love, but meat eaters will too. Taste it tonight and introduce your family to a new kind of cuisine.
Instructions
- 3 onions, sliced thin
- 3 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 ts ground cumin
- 1/4 ts dry mustard
- 1/8 ts cayenne
- 6 c potatoes, unpeeled scrubbed and diced
- dash peanut oil for flavor
- 4 1/2 c broccoli, cauliflower or cabbage, chopped
- 1 salt and pepper to taste
- 2 tomatoes
- 1 tsp curry powder
- In a dutch oven, saute onions, garlic, ground coriander, ground turmeric, ground cumin, dry mustard, and cayenne.
- Add to it potatoes and peanut oil. When almost tender, add broccoli, cauliflower or cabbage, salt and pepper to taste, tomatoes, and curry powder.
- Cover and simmer until all veggies are tender. Serve over rice.