Tarkari is a traditional Nepali curry, commonly served alongside dal bhat, a lentil and rice dish that is eaten daily by Nepalese families. Like many South Asian recipes, this one is rich in spices, both savoury and a little bit sweet.
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 2–3 bay leaves
- 1 tsp ground ginger
- 2 tsp cumin
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp red chilli powder
- ½ tsp black pepper
- 2 tomatoes, chopped
- 1 head cauliflower, cut into small florets
- 2 potatoes, cubed
- 2½ cups water
- 1 cup peas
- Salt, to taste
- ½ tsp Garam Masala
- 1 tbsp, lime juice
- ½ bunch fresh coriander, roughly chopped
Method
- Heat a wok or large pan, add the onion and garlic and sauté for a few mins.
- Stir in the bay leaves, ginger, cumin, turmeric, coriander, chilli and salt and pepper. Cook for 1 min or until the spices become aromatic.
- Add in the tomatoes, cauliflower and potatoes and water. Cover with a lid and continue to cook on a low heat, stirring regularly for 10 mins or until the vegetables soften.
- Stir in the peas and cook just until the peas are soft.=
- Stir in 1 tsp of garam masala, salt to taste and lime juice.
- Top with the chopped coriander and serve.
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