Nepali Vegetable Curry

Ingredients

• 3 onions, sliced thin
• 3 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground turmeric
• ½ tsp ground cumin
• ¼ tsp dry mustard
• ⅛ tsp (+-) cayenne
• 6 cups potatoes, unpeeled, scrubbed and diced
• 1 dash peanut oil for flavor
• 4½ cups broccoli, cauliflower or cabbage, chopped
• 1 salt and pepper to taste
• 2 tomatoes
• 1 tsp curry powder

Description

1. In a Dutch oven, sauté all the ingredients.
2. Cover and simmer until all veggies are tender.
3. Serve over rice.