Vegetable Curry From Nepal
| Yield: | 1 Servings |
| Categories: | Indian |
| IN A DUTCH OVEN, SAUTE | ||
| 3 | Onions, sliced thin | |
| 3 | Cloves garlic, minced | |
| 1 | ts | Ground coriander |
| 1 | ts | Ground turmeric |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Dry mustard |
| 1/8 | ts | (+-) cayenne |
| ADD TO IT | ||
| 6 | c | Potatoes, unpeeled, scrubbed |
| And diced | ||
| 1 | ds | Peanut oil for flavor |
| WHEN ALMOST TENDER, ADD | ||
| 4 1/2 | c | Broccoli, cauliflower or |
| Cabbage, chopped | ||
| 1 | Salt and pepper to taste | |
| 2 | Tomatoes | |
| 1 | ts | Curry powder |
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