Vegetable curry from nepal
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | Onions, sliced thin | |
3 | Cloves garlic, minced | |
1 | teaspoon | Ground coriander |
1 | teaspoon | Ground turmeric |
½ | teaspoon | Ground cumin |
¼ | teaspoon | Dry mustard |
⅛ | teaspoon | (+-) cayenne |
6 | cups | Potatoes, unpeeled, scrubbed |
And diced | ||
1 | dash | Peanut oil for flavor |
4½ | cup | Broccoli, cauliflower or |
Cabbage, chopped | ||
1 | each | Salt and pepper to taste |
2 | Tomatoes | |
1 | teaspoon | Curry powder |
Directions
IN A DUTCH OVEN, SAUTE
ADD TO IT
WHEN ALMOST TENDER, ADD
Cover and simmer until all veggies are tender. Serve over rice.
Posted by EBWATERS to AOL. [Rev. SKS. Original called for sauteing in peanut oil and adding greater quantity of peanut oil at end] From the recipe files of Sue Smith, SueSmith9@.... Formatted using 1⅘á