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Before you jump to Nepalese-style Vegetable Curry - vegan recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Explanations Why Eating Apples Is Good.
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We hope you got insight from reading it, now let’s go back to nepalese-style vegetable curry - vegan recipe. To make nepalese-style vegetable curry - vegan you need 21 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Nepalese-style Vegetable Curry - vegan:
- Take 1 tbsp oil - i used mustard today
- Use 1 tsp cumin seeds
- Use 1 dried chilli
- You need 2 tbsp chopped onion
- Provide 1 garlic clove, peeled and sliced finely
- Take 2 cm chunk ginger, peeled and sliced finely
- Provide 1/4 tsp ground turmeric
- Provide 2 cups vegetables of choice - chopped into small pieces
- Provide 1 tsp ginger-garlic paste - see below
- Take Black or pink himalayan ground salt
- You need Chilli powder
- Provide 1/2 tsp garam masala
- Get 1/2 tsp ground coriander
- Provide 1/2 tsp ground cumin
- Take 1-2 tomatoes, chopped
- You need 1 cup water - maybe some more
- Get 1-2 tbsp spring onions (mostly the green parts), chopped finely
- Provide 1-2 tbsp fresh coriander, chopped finely
- Use For the ginger-garlic paste
- You need Equal amounts ginger and garlic - peeled and blended/ processed together. Add water gradually to make it a paste
- Provide If you want to keep it for a few days (in the fridge), using oil instead of water will preserve it better
Steps to make Nepalese-style Vegetable Curry - vegan:
- This is pretty quick to make and you need to keep stirring so it’s best to have everything chopped and ready to go.
- Heat a pan (with a lid for later) on a medium-low heat. Add the oil.
- Add the cumin seeds. From this point, keep stirring…The cumin will turn golden brown. Add the chilli pepper.
- Add the sliced ginger and garlic. Cook for a few mins. Add the onion. Cook for a few mins more.
- 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.
- Add the ginger garlic paste. And then the rest of the vegetables. Sauté for 2-3 mins.
- Add a pinch of salt and of chilli powder. Add the ground cumin, ground coriander and garam masala.
- Add the tomato. And then the water. Cover and cook til the vegetables are just tender.
- Add salt and chilli powder to taste. Take off the heat. Add the fresh coriander and spring onions and stir through.
- Serve with rice. Enjoy 😋
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