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Nepalese-style Vegetable Curry - vegan
Nepalese-style Vegetable Curry - vegan

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We hope you got insight from reading it, now let’s go back to nepalese-style vegetable curry - vegan recipe. To cook nepalese-style vegetable curry - vegan you only need 21 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Nepalese-style Vegetable Curry - vegan:
  1. Prepare 1 tbsp oil - i used mustard today
  2. Take 1 tsp cumin seeds
  3. You need 1 dried chilli
  4. Get 2 tbsp chopped onion
  5. Provide 1 garlic clove, peeled and sliced finely
  6. Prepare 2 cm chunk ginger, peeled and sliced finely
  7. Provide 1/4 tsp ground turmeric
  8. Provide 2 cups vegetables of choice - chopped into small pieces
  9. Take 1 tsp ginger-garlic paste - see below
  10. You need Black or pink himalayan ground salt
  11. Take Chilli powder
  12. Get 1/2 tsp garam masala
  13. Prepare 1/2 tsp ground coriander
  14. Use 1/2 tsp ground cumin
  15. Get 1-2 tomatoes, chopped
  16. Get 1 cup water - maybe some more
  17. Get 1-2 tbsp spring onions (mostly the green parts), chopped finely
  18. Prepare 1-2 tbsp fresh coriander, chopped finely
  19. You need For the ginger-garlic paste
  20. Take Equal amounts ginger and garlic - peeled and blended/ processed together. Add water gradually to make it a paste
  21. Get If you want to keep it for a few days (in the fridge), using oil instead of water will preserve it better
Instructions to make Nepalese-style Vegetable Curry - vegan:
  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 😋

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