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Nepalese Curry
Experience the vibrant flavors of Nepal with this aromatic curry that combines a symphony of spices, creamy coconut milk, and your choice of protein. Traditionally enjoyed with rice or naan, this dish is a staple in Nepalese households, reflecting the rich culinary heritage of the region. The combination of spices not only tantalizes the taste buds but also brings warmth and comfort, making it perfect for any occasion.
Ingredients
- Lime juice
- 2 tablespoons
- Fresh cilantro
- 1/2 cup, chopped
- Protein (e.g., chicken, tofu)
- 1 pound, cubed
- Mixed vegetables (e.g., bell peppers, carrots, peas)
- 2 cups, chopped
- Coconut milk
- 1 can (14 ounces)
- Salt
- 1 teaspoon
- Cayenne pepper
- 1/2 teaspoon (adjust to taste)
- Ground coriander
- 1 teaspoon
- Ground cumin
- 1 teaspoon
- Ground turmeric
- 1 teaspoon
- Curry powder
- 2 tablespoons
- Ginger
- 1 tablespoon, grated
- Garlic
- 3 cloves, minced
- Onion
- 1 medium, chopped
- Vegetable oil
- 2 tablespoons
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- In a small bowl, mix together the curry powder, turmeric, cumin, coriander, cayenne pepper, and salt.
- Add the spice mixture to the pan and cook for 1 minute, stirring constantly to release the flavors.
- Introduce the chopped vegetables and protein of your choice to the pan, and cook for 5 minutes, stirring occasionally until slightly softened.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Cover the pan and let it cook for 20-25 minutes, or until the vegetables and protein are cooked through and tender.
- Just before serving, stir in the chopped cilantro and lime juice for a fresh, zesty finish.
- Serve the Nepalese curry hot with steamed rice or warm naan bread.
Tips
- For an extra kick, add more cayenne pepper or include fresh green chilies.
- Feel free to customize the vegetables based on what you have on hand—zucchini, spinach, or eggplant work beautifully.
- This curry can also be made ahead of time and tastes even better the next day as the flavors meld together.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 450 Fat: 25g Carbs: 35g Protein: 20g Sodium: 500mg Sugar: 5g
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