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Vegetable Curry from Nepal
3 onions, sliced thin
3 cloves garlic, minced
1 tsp ground coriander
1 tsp ground turmeric
1/2 ts ground cumin
1/4 ts dry mustard
1/8 ts cayenne
6 c potatoes, unpeeled, scrubbed and diced
dash peanut oil for flavor
4 1/2 c broccoli, cauliflower or cabbage, chopped
1 salt and pepper to taste
2 tomatoes
1 tsp curry powder
In a dutch oven, saute onions, garlic, ground coriander, ground
turmeric, ground cumin, dry mustard, and cayenne. Add to it potatoes
and peanut oil. When almost tender, add broccoli, cauliflower or
cabbage, salt and pepper to taste, tomatoes, and curry powder.
Cover and simmer until all veggies are tender. Serve over rice.
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Nepalese 04