Nepalese-style Vegetable Curry - vegan

Name: Nepalese-style Vegetable Curry - vegan
Yield: 2 as main; 4 as side
Cuisine: British
Ingredients: 1 tbsp oil - i used mustard today; 1 tsp cumin seeds; 1 dried chilli; 2 tbsp chopped onion; 1 garlic clove, peeled and sliced finely; 2 cm chunk ginger, peeled and sliced finely; 1/4 tsp ground turmeric; 2 cups vegetables of choice - chopped into small pieces; 1 tsp ginger-garlic paste - see below; Black or pink himalayan ground salt; Chilli powder; 1/2 tsp garam masala; 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1-2 tomatoes, chopped; 1 cup water - maybe some more; 1-2 tbsp spring onions (mostly the green parts), chopped finely; 1-2 tbsp fresh coriander, chopped finely; Equal amounts ginger and garlic - peeled and blended/ processed together. Add water gradually to make it a paste; If you want to keep it for a few days (in the fridge), using oil instead of water will preserve it better

Alessandra @alessa

This is a wonderful aromatic curry you can make with any in-season vegetables. We picked carrots, daikon, fennel, leeks, spring onions this morning and made the curry for lunch 💖

Alessandra @alessa

This is a wonderful aromatic curry you can make with any in-season vegetables. We picked carrots, daikon, fennel, leeks, spring onions this morning and made the curry for lunch 💖

Saved

Ingredients

2 as main; 4 as side

1 tbspoil - i used mustard today
1 tspcumin seeds
1dried chilli
2 tbspchopped onion
1garlic clove, peeled and sliced finely
2 cmchunk ginger, peeled and sliced finely
1/4 tspground turmeric
2 cupsvegetables of choice - chopped into small pieces
1 tspginger-garlic paste - see below
Black or pink himalayan ground salt
Chilli powder
1/2 tspgaram masala
1/2 tspground coriander
1/2 tspground cumin
1-2tomatoes, chopped
1 cupwater - maybe some more
1-2 tbspspring onions (mostly the green parts), chopped finely
1-2 tbspfresh coriander, chopped finely
For the ginger-garlic paste
Equal amounts ginger and garlic - peeled and blended/ processed together. Add water gradually to make it a paste
If you want to keep it for a few days (in the fridge), using oil instead of water will preserve it better

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Steps

1

This is pretty quick to make and you need to keep stirring so it’s best to have everything chopped and ready to go.
2

Heat a pan (with a lid for later) on a medium-low heat. Add the oil.
3

Add the cumin seeds. From this point, keep stirring...The cumin will turn golden brown. Add the chilli pepper.
4

Add the sliced ginger and garlic. Cook for a few mins. Add the onion. Cook for a few mins more.
5

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.
6

Add the ginger garlic paste. And then the rest of the vegetables. Sauté for 2-3 mins.
7

Add a pinch of salt and of chilli powder. Add the ground cumin, ground coriander and garam masala.
8

Add the tomato. And then the water. Cover and cook til the vegetables are just tender.
9

Add salt and chilli powder to taste. Take off the heat. Add the fresh coriander and spring onions and stir through.
10

Serve with rice. Enjoy 😋