Nepalese Vegetable Curry

 

Kiwi Kitchen screened a Cooking Demonstration by our Wellington Branch member Nicky Owers. Here is the recipe she used:

Ingredients

  • 4 Tbs ghee, butter, or oil (add a touch more salt if using oil)
  • 1 onion, chopped
  • 1 bay leaf, broken
  • ½ tsp ground black pepper
  • 1-2 green capsicums, chopped
  • 1 chili or chili powder (to taste)
  • 3-4 cloves garlic
  • 5 cm piece of root ginger, chopped (or grated whilst frozen)
  • 2 tsp salt
  • ½ tsp turmeric
  • Roughly 500 g potatoes or a mixture of potatoes and other vegetables
  • ½ cauliflower, cut into florets (or a substitute vegetable)
  • 1-2 cups peas
  • 2 Tbs ground coriander
  • 6 spring onions (opt.)
  • 1 Tbs cumin

Method

  1. Heat butter and fry onion until golden brown. Add bay leaf, black pepper, capsicum, chili, garlic, ginger, salt, and turmeric;
  2. Stir in potatoes and fry briefly;
  3. Add remaining ingredients and approximately ¾ cup of hot water;
  4. Cook gently until vegetables are tender (add peas last) and most of the moisture is absorbed.  Serve on some nice, chewy, nutty brown rice.

Adapted from Fresh and Natural: Vegetarian Dishes for New Zealanders

If you found this information useful, please consider a small donation to help us create even more. You can Donate here. We use PayPal for safe online transactions.
© Copyright NZ Vegetarian Society, all rights reserved Site by HMU