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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, nepalese-style vegetable curry - vegan. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Nepalese-style Vegetable Curry - vegan is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Nepalese-style Vegetable Curry - vegan is something that I have loved my whole life. They are nice and they look wonderful.

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.

To begin with this recipe, we must first prepare a few components. You can have nepalese-style vegetable curry - vegan using 21 ingredients and 10 steps. Here is how you can achieve that.

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

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. If you would like a meat curry instead, say chicken curry, brown chicken pieces (large bite size, bone in or out, skin on or off) in a separate frying pan and transfer. Vegetarian Korma "Can't say enough good things about this recipe.

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 😋

Beautiful presentation, great aroma and flavor." - Bernie. Indian Coconut Curry in the Slow Cooker "Made it for a crowd and they loved it." - Linda. 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. Simmer away until your potatoes are soft and the sauce has thickened.

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