Tarkari Vegan Curry Recipe

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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