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Nepal Vegetable Curry

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Submitted by cather

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

3 3
EACH EACH ONIONS
thinly sliced
3 3
CLOVES CLOVES GARLIC
peeled and minced
1 5
TEASPOON ML CORIANDER
ground
1 5
TEASPOON ML TURMERIC
ground
½ 2.5
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML DRY MUSTARD
0.6
TEASPOON ML CAYENNE PEPPER
or to taste
6 1.4
CUPS L POTATOES
unpeeled, scrubbed and diced
1 1
DASH DASH PEANUT OIL
for flavor *
4 ½ 1.1
CUPS L BROCCOLI FLORETS
cauliflower or cabbage, chopped
1 1
X X SALT AND BLACK PEPPER
to taste *
2 2
EACH EACH TOMATOES
chopped
1 5
TEASPOON ML CURRY POWDER

Directions

In a Dutch oven sauté onions, garlic, coriander, turmeric, cumin, mustard and cayenne.

Add potatoes and oil.

When almost tender, add vegetables and curry powder.

Cover and simmer until all veggies are tender.

Serve over rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 182 5% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 36mg 1%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 19%
Sugars g
Protein 13g
Vitamin A 59% Vitamin C 166%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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