Nepali vegetable curry, known locally as “tarkari,” is a comforting, vibrant dish that brings together seasonal vegetables and gentle spices. It’s a staple in Nepali homes, celebrated for its simplicity, adaptability, and nourishing flavors. This beginner-friendly recipe will guide you step-by-step, making it easy to create an authentic and wholesome curry in your own kitchen.
Ingredients
- 2 tablespoons vegetable oil (sunflower or canola preferred)
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated (about 1 tablespoon)
- 2 medium tomatoes, chopped (about 1.5 cups)
- 2 medium potatoes, peeled and diced (about 2 cups)
- 1 cup cauliflower florets
- 1 cup carrots, sliced
- 1 cup green beans, cut into 1-inch pieces
- 1/2 cup green peas (fresh or frozen)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder (adjust to taste)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 cups water
- 1 tablespoon chopped fresh cilantro (optional, for garnish)
- 1 teaspoon garam masala (optional, for finishing)
Instructions
- Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat.
- Add the chopped onion and sauté for 4-5 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
- Add the chopped tomatoes. Cook for about 5 minutes, stirring often, until the tomatoes soften and start to break down into a sauce.
- Sprinkle in the turmeric, cumin, coriander, chili powder, salt, and black pepper. Stir well to coat the onion-tomato mixture in the spices. Cook for 1 minute to toast the spices.
- Add the diced potatoes and carrots. Stir to combine, then cook for 2-3 minutes.
- Add the cauliflower florets, green beans, and green peas. Mix well so all the vegetables are coated in the spiced tomato mixture.
- Pour in 2 cups of water and stir. Bring the mixture to a gentle boil, then reduce the heat to low and cover with a lid.
- Simmer for 20-25 minutes, stirring occasionally, until all the vegetables are tender and the curry has thickened slightly. If it looks too dry, add a splash more water as needed.
- Taste and adjust salt or chili powder as desired. If using, stir in the garam masala and cook for another minute.
- Turn off the heat. Garnish with chopped cilantro if desired. Serve hot with rice or flatbread.
Tips
- Substitute vegetables: Use what you have—zucchini, bell peppers, eggplant, or sweet potatoes all work well. The key is a variety of textures.
- Spice level: Adjust chili powder or use a mild paprika for less heat. Nepali curries are generally milder than some South Asian counterparts.
- Tomato alternatives: If fresh tomatoes aren’t available, use 1/2 cup canned crushed tomatoes or tomato puree.
- Don’t rush the sauté: Allow onions and tomatoes to soften fully; this builds a deeper flavor base for the curry.
Serving Suggestions
This Nepali vegetable curry is traditionally served alongside steamed basmati or jasmine rice and homemade flatbreads like roti or chapati. Add a simple cucumber or tomato salad, a dollop of plain yogurt, or a tangy Nepali achar (pickle) for a complete meal. For special occasions, pair it with dal (lentil soup) and a side of sautéed greens for a classic Nepali dal-bhat-tarkari experience.
Variations
- Leafy greens: Add a handful of spinach or chopped mustard greens in the last 5 minutes of cooking for extra nutrition.
- Coconut curry: Stir in 1/2 cup coconut milk during the last 10 minutes for a creamier, slightly sweeter flavor.
- Paneer or tofu: Add cubed paneer or tofu to make the dish higher in protein. Add it in the last 10 minutes so it absorbs the flavors without breaking apart.
- Spice boost: For a more robust flavor, add 1/2 teaspoon fenugreek seeds or a pinch of asafetida (hing) with the onions.
Storage and Reheating
Allow the curry to cool to room temperature before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, freeze in portion-sized containers for up to 2 months. To reheat, warm gently in a saucepan over medium-low heat, adding a splash of water if necessary to loosen the sauce. If reheating from frozen, thaw overnight in the refrigerator first for best texture and even heating.
Frequently Asked Questions
- Can I use frozen vegetables for this curry?
- Yes, frozen vegetables work well in this recipe and are a convenient option. Add them directly to the pan without thawing, but reduce the amount of added water slightly since frozen vegetables release more liquid as they cook.
- Is this curry spicy?
- This Nepali vegetable curry is generally mild, but you can easily adjust the heat by increasing or decreasing the chili powder. For a very mild curry, use a sweet paprika or skip the chili powder entirely.
- Can I make this curry in advance?
- Absolutely! In fact, the flavors deepen and improve after a day in the fridge. Just reheat gently before serving. It’s a great meal prep option for busy weeks.
- What can I use if I don’t have all the spices listed?
- If you’re missing a specific spice, don’t worry—use what you have. Curry powder can substitute for the cumin and coriander, though the flavor will be slightly different. Garam masala is optional but adds a nice finishing touch.
- How do I prevent the vegetables from getting mushy?
- Cut vegetables into similar-sized pieces for even cooking, and check for doneness starting at 20 minutes. If using softer vegetables like zucchini, add them later so they retain their shape.
- Is this curry vegan and gluten-free?
- Yes, as written, this Nepali vegetable curry is both vegan and gluten-free. Just ensure your spices are pure and not blended with additives containing gluten.