Simple Way to Make Homemade Nepalese-style Vegetable Curry - vegan

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Before you jump to Nepalese-style Vegetable Curry - vegan recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.

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A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. It is pretty easy to live green, after all. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let's go back to nepalese-style vegetable curry - vegan recipe. You can have nepalese-style vegetable curry - vegan using 21 ingredients and 10 steps. Here is how you achieve it.

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

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

Instructions 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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