Nepalese Vegetable Curry

Ingredients

• Vegetable oil (2 tablespoons)
• Onion (1 medium, finely chopped)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, grated)
• Turmeric powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Red chili powder (1/2 teaspoon (or to taste))
• Potato (1 medium, peeled and diced)
• Carrot (1 medium, peeled and diced)
• Cauliflower (1 cup, cut into florets)
• Green beans (1 cup, trimmed and cut into 1-inch pieces)
• Peas (1 cup, frozen or fresh)
• Coconut milk (1 can (13.5 ounces))
• Salt (to taste)
• Fresh cilantro (for garnish)

Instructions

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. 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.
5. Add the diced potato, carrot, cauliflower florets, green beans, and peas to the pan. Stir to coat the vegetables with the spice mixture.
6. Pour in the coconut milk and season with salt. Stir well to ensure all vegetables are covered in the creamy sauce.
7. Cover the pan and let the curry simmer for about 20 minutes, or until the vegetables are tender and flavors meld together.
8. Garnish with fresh cilantro before serving.
9. Serve the Nepalese vegetable curry hot with steamed rice or warm naan bread for a complete meal.