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
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