Nepal Vegetable Curry
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
onions
thinly sliced |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
turmeric
ground |
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
dry mustard
|
|
| ⅛ | teaspoon |
cayenne pepper
or to taste |
|
| 6 | cups |
potatoes
unpeeled, scrubbed and diced |
|
| 1 | dash |
peanut oil
for flavor |
*
|
| 4 ½ | cups |
broccoli florets
cauliflower or cabbage, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
tomatoes
chopped |
|
| 1 | teaspoon |
curry powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
onions
thinly sliced |
|
| 3 | cloves |
garlic
peeled and minced |
|
| 5 | ml |
coriander
ground |
|
| 5 | ml |
turmeric
ground |
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
dry mustard
|
|
| 0.6 | ml |
cayenne pepper
or to taste |
|
| 1.4 | l |
potatoes
unpeeled, scrubbed and diced |
|
| 1 | dash |
peanut oil
for flavor |
*
|
| 1.1 | l |
broccoli florets
cauliflower or cabbage, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | each |
tomatoes
chopped |
|
| 5 | 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.
