This is one of the easiest curries I have ever made! It basically makes itself to be honest, all you need is the vegetables and the casserole!
Ajwain seeds are these amazingly fragrant seeds that make your nose smile! Honestly, I was first introduced to them when I was working for a brief time in an Indian kitchen, and I remember me and my colleagues would smell them and just be in awe at the amazing scent!
Nepalese Tarkari Curry
2 tbsp oil
1 white onion, diced
2 cloves of garlic, finely chopped
2cm piece of ginger, peeled and grated
1/2 tsp cumin
1 tsp coriander
1/2 ajwain seeds
3 medium tomatoes, chopped
3 cups chopped vegetables (potatoes, courgettes, carrots, peas, cauliflower) diced
Salt to taste
Fresh coriander to garnish
Rice and naan to serve
- In a large pot, heat the oil on medium heat and soften the onion for about 5 minutes. Add garlic and ginger and fry for a couple of minutes until fragrant. Add the spices - cook fora minute to release flavour.
- Cook the rice as instructed on the packaging.
- Add the vegetables, tomatoes, splash of water along with salt and stir until combines well. Cover and cook on low heat for about 30 minutes,stir occasionally, add a little more water if it looks a bit dry.
- Serve along with rice and naan, topped with fresh coriander!
I also thought I would include some pictures of Glasgow when it was sunny the other day, as these days seem few and far between. But on those occasions when you can spot the sky... it is so worth it!
The river Kelvin running through the Kelvin walk that is connected to the Botanic Garden - stunning! I love that little waterfall, and sometimes you can see a heron sitting on the other side of it.
Red Cross Foodie Fest Team