Vegetable Curry From Nepal

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Vegetable Curry From Nepal

 

3 onions, sliced thin

3 cloves garlic, minced

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon dry mustard

1 teaspoon indian curry powder

1/8 teaspoon cayenne, more to your taste

6 cups potatoes, unpeeled, scrubbed and diced

1 dash peanut oil for flavor

4 1/2 cups broccoli, cauliflower or cabbage, chopped

1 salt and pepper to taste

2 tomatoes

1 teaspoon garam masala

 

In a Dutch oven, saut‚ the onions, garlic and spices. Add the vegetables and

cover and simmer until all veggies are tender.

Serve over rice with a light sprinkle of the garam masala over the dish.

 

 

 

 

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