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How To make Vegetable Curry From Nepal

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IN A DUTCH OVEN, SAUTE:

3 Onions, sliced thin
3 Cloves garlic, minced
1 ts Ground coriander
1 ts Ground turmeric
1/2 ts Ground cumin
1/4 ts Dry mustard
1/8 ts (+-) cayenne

ADD TO IT:

6 c Potatoes, unpeeled, scrubbed
And diced 1 ds Peanut oil for flavor

WHEN ALMOST TENDER, ADD:

4 1/2 c Broccoli, cauliflower or
Cabbage, chopped 1 Salt and pepper to taste
2 Tomatoes
1 ts Curry powder
Cover and simmer until all veggies are tender. Serve over rice. Posted by EBWATERS to AOL. [Rev. SKS. Original called for sauteing in peanut oil and adding greater quantity of peanut oil at end] From the recipe files of Sue Smith, SueSmith9@aol.com. Formatted using 1.80?

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