Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, nepalese-style vegetable curry - vegan. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Nepalese-style Vegetable Curry - vegan is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Nepalese-style Vegetable Curry - vegan is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have nepalese-style vegetable curry - vegan using 21 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Nepalese-style Vegetable Curry - vegan:

1. Make ready 1 tbsp oil - i used mustard today
2. Prepare 1 tsp cumin seeds
3. Take 1 dried chilli
4. Make ready 2 tbsp chopped onion
5. Make ready 1 garlic clove, peeled and sliced finely
6. Get 2 cm chunk ginger, peeled and sliced finely
7. Prepare 1/4 tsp ground turmeric
8. Take 2 cups vegetables of choice - chopped into small pieces
9. Make ready 1 tsp ginger-garlic paste - see below
10. Take Black or pink himalayan ground salt
11. Take Chilli powder
12. Get 1/2 tsp garam masala
13. Make ready 1/2 tsp ground coriander
14. Prepare 1/2 tsp ground cumin
15. Take 1-2 tomatoes, chopped
16. Take 1 cup water - maybe some more
17. Get 1-2 tbsp spring onions (mostly the green parts), chopped finely
18. Take 1-2 tbsp fresh coriander, chopped finely
19. Get For the ginger-garlic paste
20. Prepare Equal amounts ginger and garlic - peeled and blended/ processed together. Add water gradually to make it a paste
21. Prepare If you want to keep it for a few days (in the fridge), using oil instead of water will preserve it better

Steps to make Nepalese-style Vegetable Curry - vegan:

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 😋

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