Teresa's Recipes
Nepalese Vegetable Curry
Embark on a culinary journey to the heart of the Himalayas with this vibrant Nepalese Vegetable Curry. Bursting with the goodness of assorted vegetables and a symphony of traditional spices, this dish is both comforting and invigorating. The creamy coconut milk melds beautifully with the spices, creating a rich sauce that envelopes the tender vegetables. Traditionally served with steamed rice or naan, this curry is perfect for a hearty family meal or an impressive dish for guests. With roots in Nepalese culture, this curry reflects the diversity of flavors found in the region, influenced by its varied geography and climate.
Ingredients
- 2 tablespoons Vegetable oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon (or to taste) Red chili powder
- 1 medium, peeled and diced Potato
- 1 medium, peeled and diced Carrot
- 1 cup, cut into florets Cauliflower
- 1 cup, trimmed and cut into 1-inch pieces Green beans
- 1 cup, frozen or fresh Peas
- 1 can (13.5 ounces) Coconut milk
- to taste Salt
- for garnish Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 320
- Fat: 18g
- Carbs: 35g
- Protein: 6g
- Sodium: 250mg
- Sugar: 5g
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Sprinkle in the turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well to combine and cook for an additional minute to toast the spices.
- Add the diced potato, carrot, cauliflower florets, green beans, and peas to the pan. Stir to coat the vegetables with the spice mixture.
- Pour in the coconut milk and season with salt. Stir well to ensure all vegetables are covered in the creamy sauce.
- Cover the pan and let the curry simmer for about 20 minutes, or until the vegetables are tender and flavors meld together.
- Garnish with fresh cilantro before serving.
- Serve the Nepalese vegetable curry hot with steamed rice or warm naan bread for a complete meal.
Tips
- For a spicier kick, increase the amount of red chili powder or add fresh green chilies.
- You can customize this curry by adding other vegetables such as bell peppers, zucchini, or eggplant.
- For a protein boost, add cooked chickpeas or tofu.