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Title: VEGETABLE CURRY FROM NEPAL
Categories: Indian
Yield: 1 Servings
-------------------IN A DUTCH OVEN, SAUTE------------------------
3 Onions, sliced thin
3 Cloves garlic, minced
1 ts Ground coriander
1 ts Ground turmeric
1/2 ts Ground cumin
1/4 ts Dry mustard
1/8 ts (+-) cayenne
-------------------------ADD TO IT------------------------------
6 c Potatoes, unpeeled, scrubbed
And diced
1 ds Peanut oil for flavor
------------------WHEN ALMOST TENDER, ADD-----------------------
4 1/2 c Broccoli, cauliflower or
Cabbage, chopped
1 Salt and pepper to taste
2 Tomatoes
1 ts Curry powder
Cover and simmer until all veggies are tender. Serve over rice.
Posted by EBWATERS to AOL. [Rev. SKS. Original called for sauteing in
peanut oil and adding greater quantity of peanut oil at end]
From the recipe files of Sue Smith, SueSmith9@aol.com
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