Nepalese Vegetable Curry


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


  • 4 Tbs 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 1/4  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


  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

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