Archive for the ‘Curry’ Category

Nepalese Vegetable Curry

Monday, February 8th, 2010

Carrots, Potatoes, Onions…

– Quick note on the spices; you can use dried chilli and ginger, and pre-ground spices if that’s what you’ve got.  The taste is more zingy with the fresh stuff!
2 Onions
3 fat Garlic cloves
1 inch Fresh Ginger
4 Potatoes
4 Carrots
any other seasonal veg (sweet potato, cauliflower, broccoli, peppers, mushrooms, celeriac, squash, spinach etc)
2 tbsp Oil
2 Fresh Chilli (to taste)
1 tsp Coriander seed
1 tsp Cumin seed
1 tsp Cardamom pods (green)
(optional tin of tomatoes and a tin of coconut cream – the curry is richer with, but equally good and more authentic without these)
2 veg or beef stock cubes
1 litre boiling water
Salt to taste
(to serve: Fresh coriander leaves, chilli, pitta breads, yoghurt, chutney, basmati rice)
Chop the onion finely. Peel and crush the garlic.  Peel the ginger and cut into small matchsticks.  Peel, wash and chop all the remaining veg into roughly the same size pieces.  Place all the above in a big pan and drizzle over the oil. Finely chop chillies and add to pan.

Crush the cardamom pods and discard the husks.  Finely grind the cardamom, cumin and coriander and add to the pan.  Boil the water.  Heat the pan slowly and stir for a couple of minutes until you can smell the spices.  Add the tin of tomatoes, the coconut milk and add the stock cubes to the pan.  Stir.  Pour over the boiling water until all the veg are just covered (depending on your pan it may need more or less than a litre).

Bring to boil again and stir every 10 mins or so.  Simmer for 40 minutes or until the hardest vegetable is done.  Taste and season accordingly (eg salt, more chilli etc).  If you want a thicker curry, crush some of the potatoes against the side of the pan and stir them back in.  For a thinner one, add a little more water.  Adjust seasoning.

Serve in pita pockets, wrap in pastry for samosas or boil up some brown or basmati rice.   You could serve it with some thick yoghurt, chutney, fresh coriander or extra chilli, according to your tastes!

A good side dish with this is a basic dhal (red lentils, whole onion, 2 cloves, stock and water, add the lot and simmer for the same time as the curry, stir regularly and don’t let it dry out).

NB this curry is great for children as they love the taste and will eat all manner of veg like celeriac and parsnips, believing them to be potatoes.  For kids leave most of the chilli out and serve the curry with chopped chillis on the side for the adults.