Vegetable Curry From Nepal

Recipe Ingredients

3		Onions - sliced thin
3		Garlic - minced
1 teaspoon	5ml	Ground coriander
1 teaspoon	5ml	Ground turmeric
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Dry mustard
1 teaspoon	5ml	Indian curry powder
1/8 teaspoon	0.6ml	Cayenne +/-
6 cups	1422ml	Potatoes - unpeeled, scrubbed
		And diced
1		Peanut oil for flavor
4 1/2 cups	657g / 23oz	Broccoli - cauliflower or
		Cabbage - chopped
1		Salt and pepper to taste
2		Tomatoes
1 teaspoon	5ml	Garam masala

Recipe Instructions

In a Dutch oven, saute the onions, garlic and spices. Add the vegetables and cover and simmer until all veggies are tender.

Serve over rice with a light sprinkle of the garam masala over the dish.

Source:
"The Best of India" by Balraj Khanna

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