Nepalese Vegetable Curry

Kiwi Kitchen recently 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