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The ingredients needed to cook Nepalese-style Vegetable Curry - vegan:
- Provide oil - i used mustard today
- Get cumin seeds
- Prepare dried chilli
- Use chopped onion
- You need garlic clove, peeled and sliced finely
- Use chunk ginger, peeled and sliced finely
- Take ground turmeric
- Get vegetables of choice - chopped into small pieces
- Use ginger-garlic paste - see below
- Take Black or pink himalayan ground salt
- Get Chilli powder
- Use garam masala
- Get ground coriander
- Take ground cumin
- Provide tomatoes, chopped
- Use water - maybe some more
- Take spring onions (mostly the green parts), chopped finely
- Prepare fresh coriander, chopped finely
- Get For the ginger-garlic paste
- Use Equal amounts ginger and garlic - peeled and blended/ processed together. Add water gradually to make it a paste
- Prepare If you want to keep it for a few days (in the fridge), using oil instead of water will preserve it better
Instructions to make Nepalese-style Vegetable Curry - vegan:
- This is pretty quick to make and you need to keep stirring so it’s best to have everything chopped and ready to go.
- Heat a pan (with a lid for later) on a medium-low heat. Add the oil.
- Add the cumin seeds. From this point, keep stirring…The cumin will turn golden brown. Add the chilli pepper.
- Add the sliced ginger and garlic. Cook for a few mins. Add the onion. Cook for a few mins more.
- Add the turmeric. Stir. Add whichever vegetable(s) take the longest to cook. For us today it was the daikon. Sauté for about 5 mins.
- Add the ginger garlic paste. And then the rest of the vegetables. Sauté for 2-3 mins.
- Add a pinch of salt and of chilli powder. Add the ground cumin, ground coriander and garam masala.
- Add the tomato. And then the water. Cover and cook til the vegetables are just tender.
- Add salt and chilli powder to taste. Take off the heat. Add the fresh coriander and spring onions and stir through.
- Serve with rice. Enjoy 😋
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