Nepali Vegetable Curry (Tarkari)

 
Nepali Vegetable Curry (Tarkari)

4 SERVINGS
gluten free lactose free

Ingredients
400 g fresh vegetables, diced
200 g potatoes, boiled and diced
3 onions, finely chopped
3 garlic cloves, chopped
4-5 small tomatoes, diced
2 fresh or dried bay leaves
125 ml veggie stock
2 tbs ghee
1 tbs garam masala
1 tbs cumin powder
1 tbs tumeric powder
1 tbs salt
1 tsp fresh ginger

The Nepali Vegetable Curry (Tarkari) is served with the National Dish Dal Bhat. The Common Nepali choices are potato (boiled), green beans, cauliflower, cabbage, peas or carrots. But you can be creative and use any kind of vegetables you prefer. We always use the vegetable we have in our own garden. For this recipe we used fresh brussel sprouts! Steaming or boiling helps to slightly pre-cook the vegetables to lessen frying time. Blanch vegetables if boiling to ensure they are not fully cooked.

In a frying pan under medium heat, fry garlic, onion, ginger in ghee until golden brown.

Add cumin, tumeric, bay leaves and Garam Masala, 125 ml veggie stock and salt.

Add diced tomatoes and vegetables. Cook under low heat until the curry has a gravy-like consistency.

Serve with fresh rice (Bhat), Dal and Pickles. We also love to have a fresh fried egg next to our Dal Bhat.

Nepali Vegetabable Curry

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