This Nepalese Curry is a delicious dish that has a unique combination of spices and vegetables. The vegetables are cooked in a fragrant and flavorful sauce that is made with a blend of spices like cumin, coriander, turmeric, and chili. The dish is served with steamed rice and a side of yogurt or chutney. It's a great meal for any occasion!
Ingredients
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1 cup onions
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2 tbsp ginger-garlic paste
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp turmeric powder
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1 tsp chili powder
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1 cup diced tomatoes
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1 cup diced potatoes
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1 cup diced carrots
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1 cup diced cauliflower
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1 cup diced green beans
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1 cup diced bell peppers
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1 cup vegetable broth
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1 cup coconut milk
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2 tbsp vegetable oil
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0 salt
Nepalese Curry
Vegetable Curry
Vegetarian Curry
Vegetarian
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- short description
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Heat the oil in a large pot over medium heat.
Add the onions and ginger-garlic paste and cook until the onions are softened, about 5 minutes.
Add the cumin, coriander, turmeric, and chili powder and cook for 1 minute.
Add the diced tomatoes, potatoes, carrots, cauliflower, green beans, and bell peppers and cook for 5 minutes.
Add the vegetable broth and coconut milk and bring to a simmer.
Simmer for 20 minutes, or until the vegetables are tender.
Season with salt to taste.
- detailed description
-
Heat the oil in a large pot over medium heat.
Add the onions and ginger-garlic paste and cook, stirring occasionally, until the onions are softened, about 5 minutes.
Add the cumin, coriander, turmeric, and chili powder and cook, stirring constantly, for 1 minute.
Add the diced tomatoes, potatoes, carrots, cauliflower, green beans, and bell peppers and cook, stirring occasionally, for 5 minutes.
Add the vegetable broth and coconut milk and bring to a simmer.
Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
Season with salt to taste.
Serve with steamed rice and a side of yogurt or chutney.
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