Recipe: Tasty Nepalese-style Vegetable Curry - vegan

Recipe: Tasty Nepalese-style Vegetable Curry - vegan Delicious, fresh and tasty.

Nepalese-style Vegetable Curry - vegan. A delicious nourishing Nepalese vegetable curry that is quick to prepare. Going vegan - three things you need to know. To make a wholesome wholegrain meal, s.

We picked carrots, daikon, fennel, leeks, spring onions this morning and made the curry for lunch 💖 🥕Recipe Ingredients.

Pantry staples and a few popular vegetables make up this easy recipe.

The base of the sauce is red curry paste.

You can have Nepalese-style Vegetable Curry - vegan using 21 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Nepalese-style Vegetable Curry - vegan

1. It’s 1 tbsp of oil - i used mustard today.

2. You need 1 tsp of cumin seeds.

3. You need 1 of dried chilli.

4. You need 2 tbsp of chopped onion.

5. You need 1 of garlic clove, peeled and sliced finely.

6. Prepare 2 cm of chunk ginger, peeled and sliced finely.

7. You need 1/4 tsp of ground turmeric.

8. Prepare 2 cups of vegetables of choice - chopped into small pieces.

9. Prepare 1 tsp of ginger-garlic paste - see below.

10. Prepare of Black or pink himalayan ground salt.

11. Prepare of Chilli powder.

12. Prepare 1/2 tsp of garam masala.

13. Prepare 1/2 tsp of ground coriander.

14. Prepare 1/2 tsp of ground cumin.

15. You need 1-2 of tomatoes, chopped.

16. Prepare 1 cup of water - maybe some more.

17. It’s 1-2 tbsp of spring onions (mostly the green parts), chopped finely.

18. It’s 1-2 tbsp of fresh coriander, chopped finely.

19. It’s of For the ginger-garlic paste.

20. You need of Equal amounts ginger and garlic - peeled and blended/ processed together. Add water gradually to make it a paste.

21. You need of If you want to keep it for a few days (in the fridge), using oil instead of water will preserve it better.

Combined with aromatics of onion, garlic, and ginger, plus veggie broth and creamy coconut milk, this sauce is bold and flavorful.

Thai Red Curry with vegetables simmered in an INCREDIBLE red curry sauce made with red curry paste, coconut milk, fresh herbs, citrus and spices.

Vegetarian, vegan and gluten free recipe!

This vegan thai red curry is a delicious and healthy veggie bowl, just as good or better than any Thai restaurant and easy to make!

Nepalese-style Vegetable Curry - vegan step by step

1. This is pretty quick to make and you need to keep stirring so it’s best to have everything chopped and ready to go..

2. Heat a pan (with a lid for later) on a medium-low heat. Add the oil..

3. Add the cumin seeds. From this point, keep stirring…The cumin will turn golden brown. Add the chilli pepper..

4. Add the sliced ginger and garlic. Cook for a few mins. Add the onion. Cook for a few mins more..

5. Add the turmeric. Stir. Add whichever vegetable(s) take the longest to cook. For us today it was the daikon. Sauté for about 5 mins..

6. Add the ginger garlic paste. And then the rest of the vegetables. Sauté for 2-3 mins..

7. Add a pinch of salt and of chilli powder. Add the ground cumin, ground coriander and garam masala..

8. Add the tomato. And then the water. Cover and cook til the vegetables are just tender..

9. Add salt and chilli powder to taste. Take off the heat. Add the fresh coriander and spring onions and stir through..

10. Serve with rice. Enjoy 😋.

Curry is healthy and will fill you up throughout the cold, autumn days.

From chickpea spinach curry, to vegetable curry.

Browse our other vegetarian recipes here.

Being the Curry addict I am, I always keep my eyes open for new ideas.

Head to India again with this delicious Indian vegetable curry flavored with Garam Massala spice and cumin an explosion of flavor in the mouth.