Vegetable Curry From Nepal Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
IN A DUTCH OVEN, SAUTE
3: Onions, sliced thin
3 Cloves: garlic, minced
1 tsp: Ground coriander,
1 tsp: Ground turmeric,
1/2 tsp: Ground cumin,
1/4 tsp: Dry mustard,
1/8 tsp: , (+-) cayenne
ADD TO IT
6 cup: Potatoes, unpeeled, scrubbed
And diced,
1 dash: Peanut oil for flavor,
WHEN ALMOST TENDER, ADD
4 1/2 cup: Broccoli, cauliflower or
Cabbage, chopped
1: Salt and pepper to taste,
2: Tomatoes,
1 tsp: Curry powder,
Directions:
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@aol.com. Formatted using
1.80
Source from luhu.jp
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@aol.com. Formatted using
1.80
Source from luhu.jp
Tags
Indian