Vegetable Curry From Nepal

Course : Curry
Serves: 1
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Ingredients:

3 medium Onions -- sliced thin
3 cloves garlic -- minced
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon dry mustard
1 teaspoon Indian curry powder
1/8 teaspoon cayenne
6 cups potatoes -- unpeeled, scrubbed and diced
1 dash peanut oil for flavor
4 1/2 cups broccoli -- cauliflower or cabbage -- chopped
1 teaspoon salt and pepper to taste
2 medium tomatoes
1 teaspoon garam masala
 

Preparation / Directions:

In a Dutch oven, sauté the onions, garlic and spices. Add the vegetables and cover and simmer until all veggies are tender. Serve over rice with a light sprinkle of the garam masala over the dish.


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