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
- 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
- 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.
- 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.
- Next add the cumin, coriander, turmeric and chilli and fry for another minute.
- Add the tomatoes and cauliflower and fry in the spiced oil.
- 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.
- Add the spinach, wilt down and season to taste and add a squeeze of lemon and fresh coriander leaf.