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Tarkari: Cauliflower and Tomato Nepalese Curry

This is a traditional Nepalese curry which I enjoyed during my trek in the Annapurna region. Tarkari can be made with whatever seasonal vegetables you have and often includes potatoes. I was truly happy to share this wonderful dish at my Himalayan Mountain Feast class and with all of you here now. Serve with Dhal Bhat for a complete Nepalese feast! 

Tarkari - Cauliflower and Tomato Curry

Dietary: Vegan, Gluten Free

Serves: 4

Ingredients:

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp fenugreek seeds
  • 2 tbsp sunflower oil
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 2cm piece of ginger, chopped
  • 2 whole green chillies, split & deseeded
  • ½ tsp turmeric
  • pinch of chilli
  • 2 tomatoes, cut into wedges
  • 350g cauliflower florets
  • 100g spinach leaves
  • salt and pepper
  • lemon juice
  • coriander leaf

Method:

  1. In a frying pan dry fry the coriander, cumin and fenugreek seeds until fragrant, then grind them to a powder in a spice grinder or a pestle and mortar.
  2. Heat the oil in a saucepan (with a lid) and fry the onion until soft, then add the garlic, ginger and whole chillies and fry for a minute. 
  3. Next add the cumin, coriander, turmeric and chilli and fry for another minute. 
  4. Add the tomatoes and cauliflower and fry in the spiced oil. 
  5. Add splashes of water if needed to stop sticking and cook with the lid on, until the cauliflower is just cooked but still has a bite to it. This will take about 10 minutes. 
  6. Add the spinach, wilt down and season to taste and add a squeeze of lemon and fresh coriander leaf.

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