Nepalese Vegetable Curry

Ingredients - Serves 4

• Fresh cilantro - 2 tablespoons, chopped
• Salt - To taste
• Coconut milk - 1 cup
• Peas - 1/2 cup
• Green beans - 1/2 cup, chopped
• Potato - 1, diced
• Carrot - 1, sliced
• Cauliflower - 1 cup, florets
• Red chili powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1 teaspoon
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Vegetable oil - 2 tablespoons

Let's Get Started

1. Heat vegetable oil in a large pan over medium heat.
2. Add the chopped onion and cook until it becomes translucent.
3. Add minced garlic and grated ginger, and cook for another minute.
4. Add turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well to combine.
5. Add cauliflower, carrot, potato, green beans, and peas to the pan. Stir to coat the vegetables with the spices.
6. Pour in the coconut milk and season with salt. Stir well.
7. Cover the pan and let the curry simmer for about 20 minutes, or until the vegetables are tender.
8. Garnish with fresh cilantro before serving.
9. Serve the Nepalese vegetable curry hot with steamed rice or naan bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 250
• Fat: 8g
• Carbs: 40g
• Protein: 10g
• Sodium: 800mg
• Sugar: 8g