Difference between revisions of "Nepali Vegetable Curry"
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# Serve over [[rice]]. | # Serve over [[rice]]. | ||
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[[Category:Nepali Vegetarian]] | [[Category:Nepali Vegetarian]] | ||
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
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[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
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[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
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[[Category:Broccoli Recipes]] | [[Category:Broccoli Recipes]] | ||
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[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
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[[Category:Cauliflower Recipes]] | [[Category:Cauliflower Recipes]] | ||
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[[Category:Curry Recipes]] | [[Category:Curry Recipes]] | ||
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[[Category:Ground turmeric Recipes]] | [[Category:Ground turmeric Recipes]] | ||
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[[Category:Mustard seed Recipes]] | [[Category:Mustard seed Recipes]] | ||
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[[Category:Peanut oil Recipes]] | [[Category:Peanut oil Recipes]] | ||
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[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
Revision as of 11:17, 31 March 2012
Ingredients
- 3 onions, sliced thin
- 3 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp dry mustard
- ⅛ tsp (+-) cayenne
- 6 cups potatoes, unpeeled, scrubbed and diced
- 1 dash peanut oil for flavor
- 4½ cups broccoli, cauliflower or cabbage, chopped
- 1 salt and pepper to taste
- 2 tomatoes
- 1 tsp curry powder
Description
- In a Dutch oven, sauté all the ingredients.
- Cover and simmer until all veggies are tender.
- Serve over rice.
