Nepalese Vegetable Curry

Nepalese Vegetable Curry

Nepalese Vegetable Curry

This meal is inspired by my Mum, Irene who is a fantastic cook who knows how to get flavours just right. I aspire to cook like my Mum and have eaten her version of this meal but didn't have her recipe to hand. So I have amended the NZ Vegetarian Society's recipe here as I make it. You can check out their link to use their full recipe. 

Ingredients - My Version

Enough olive oil to saute your onions and spices
2 onion, chopped
1 bay leaf, broken
½ teaspoon fresh ground black pepper
1 capsicum, chopped
1 chili or chili powder (to taste)
3-4 cloves garlic
A generous handful of root ginger grated
2 ½ teaspoon salt
½ tsp turmeric
Roughly chop 500g kumara (or potatoes), carrots, and pumpkin
½ cauliflower, cut into florets
2 tablespoons ground coriander (buy the seeds and use a grinder)
1 tablespoon cumin (buy the seeds and use a grinder)

  1. Heat oil and fry onion until golden brown.
  2. Add bay leaf, black pepper, capsicum, chili, garlic, ginger, salt, and turmeric - saute briefly.
  3. Stir in the veges and fry until they sweat a little.
  4. Add remaining ingredients and just enough hot water to cook the veges (but don't over do it).
  5. Cook gently until vegetables are tender and most of the moisture is absorbed.
  6. Serve on some brown rice.