This Nepalese curry is a flavorful and spicy dish made with aromatic spices, vegetables, and coconut milk. The combination of the spices, vegetables, and coconut milk creates a unique and delicious flavor that is sure to please. The vegetables can be changed to suit your taste, and the dish can be served with rice or naan for a complete meal.
Ingredients
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1 cup onion
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2 tablespoons ginger garlic paste
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1 teaspoon cumin powder
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1 teaspoon coriander powder
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1 teaspoon turmeric powder
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1 teaspoon chili powder
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1 tablespoon vegetable oil
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2 cups diced vegetables (carrots, potatoes, bell peppers, etc.)
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1 can coconut milk
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2 tablespoons chopped cilantro
Vegetarian
Curry
Spicy
Nepalese
Main Course
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- short description
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Heat oil in a large saucepan over medium-high heat.
Add onions and cook until softened.
Add ginger garlic paste and cook for 2 minutes.
Add cumin, coriander, turmeric, and chili powder and cook for 1 minute.
Add the diced vegetables and cook until tender.
Add the coconut milk and bring to a boil.
Reduce heat and simmer for 15 minutes.
Stir in chopped cilantro and serve.
- detailed description
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Heat the oil in a large saucepan over medium-high heat.
Add the onions and cook until they are softened and lightly browned, about 5 minutes.
Add the ginger garlic paste and cook for 2 minutes.
Add the cumin, coriander, turmeric, and chili powder and cook for 1 minute.
Add the diced vegetables and cook until they are tender, about 10 minutes.
Add the coconut milk and bring to a boil.
Reduce the heat and simmer for 15 minutes.
Stir in the chopped cilantro and serve.
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