Nepalese Vegetable Curry

Ingredients:

3 onions, sliced thin

3 cloves garlic, minced

1 tsp ground coriander

1 tsp ground turmeric

1/2 ts ground cumin

1/4 ts dry mustard

1/8 ts cayenne

6 c potatoes, unpeeled, scrubbed and diced

Dash peanut oil for flavor

4 1/2 c broccoli, cauliflower or cabbage, chopped

1 salt and pepper to taste

2 tomatoes

1 tsp curry powder

Cooking Instructions:

In a dutch oven, saute onions, garlic, ground coriander, ground turmeric, ground cumin, dry mustard, and cayenne. Add to it potatoesand peanut oil. When almost tender, add broccoli, cauliflower orcabbage, salt and pepper to taste, tomatoes, and curry powder.Cover and simmer until all veggies are tender. Serve over rice.

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