Nepal Vegetable Curry

This Nepali-style vegetable curry is built on a simple spice foundation: coriander, turmeric, cumin, dry mustard, and cayenne sauteed with sliced onions and garlic until fragrant. Six cups of diced potatoes go in first and cook until nearly tender, then broccoli (or cauliflower or cabbage), tomatoes, and curry powder join the pot to finish together.

The potatoes do double duty. As they cook, some break down and thicken the sauce naturally, while the rest hold their shape and give each spoonful substance. That starchy body means no coconut milk or cream needed.

A dash of peanut oil adds a nutty note that’s common in Nepali cooking and pairs well with the earthy spice blend. Just a small amount goes a long way.

Kitchen Tips

• Saute the whole spice blend before adding potatoes; blooming spices in oil releases their essential oils and deepens flavor
• Leave the potato skins on for extra texture and nutrition
• Add the broccoli when the potatoes are almost done so it stays bright green and slightly crisp
• Adjust cayenne to your heat preference; ⅛ teaspoon is mild, double it for a real kick

Variations

• Use cauliflower and cabbage instead of broccoli for a more traditional Nepali tarkari
• Stir in a can of chickpeas for extra protein
• Add a squeeze of lime and fresh cilantro at the table for brightness