Recipe: Perfect Nepalese-style Vegetable Curry - vegan

Nepalese-style Vegetable Curry - vegan. Great recipe for Nepalese-style Vegetable Curry - vegan. This is a wonderful aromatic curry you can make with any in-season vegetables. We picked carrots, daikon, fennel, leeks, spring onions this morning and made the curry for lunch 💖 Instructions.

Cook the ingredients in stages - Divide your ingredients into dense vegetables, tender vegetables, and mushrooms, and cook them in stages. Heat oil in a large saucepan and sauté onion, garlic, and ginger until soft. Add spices and sauté a further minute. You can have Nepalese-style Vegetable Curry - vegan using 21 ingredients and 10 steps. Here is how you cook it.

Ingredients of Nepalese-style Vegetable Curry - vegan

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

I've made it for years and the story is always the same…downright delish! It's easy, healthy, quick-fix Asian comfort food! Vegetarian Korma "Can't say enough good things about this recipe. Beautiful presentation, great aroma and flavor." - Bernie.

Nepalese-style Vegetable Curry - vegan instructions

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 😋.

Indian Coconut Curry in the Slow Cooker "Made it for a crowd and they loved it." - Linda. Clean-Eating Coconut Chickpea Curry After the curry base is done, add chopped vegetables to it and sauté before adding liquids and other ingredients to cook the vegetables in. This will make a vegetarian curry. Create and plate up our mushroom and potato curry in half an hour. You can make it veggie or vegan depending on the brand of curry paste you use, and control the spice level if you're catering for kids by using a more subtle korma paste.

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