FOOD FRIDAY - NEPALI CURRY

“It’s the 21st century. It's healthier for us, better for the environment and certainly kinder to be a vegetarian.” - Ingrid Newkirk

News from Nepal several weeks after the deadly quake is not too good… For example, British donations for victims of the Nepal earthquakes are stuck at Catterick Garrison because of tax restrictions imposed by the country’s government. Ten tonnes of everyday items, from men’s shoes to sleeping bags and cooking utensils, is holed up at a church warehouse after Nepal put an income tax of up to 30 per cent on relief goods. Officials claim the tax is necessary so the government can co-ordinate relief efforts but critics say they are simply ‘cashing in’ on the crisis. One hopes that good sense will prevail and relief efforts will reach those most in need.

A delicious, vegetarian Nepalese recipe today:

Nepali Indian Curry

Ingredients

1 kg peeled and cubed potatoes (can substitute other cubed vegetables)

4 tablespoons vegetable oil

2 red onions, chopped

1 bay leaf

1/2  teaspoon black pepper

2 green chillies (removing the seeds will remove some of the heat, if desired)

6 cloves garlic, crushed

2 cm piece of ginger, finely chopped

2 teaspoon ground coriander

1 teaspoon ground cumin seeds

1/2  teaspoon turmeric powder

1 teaspoon salt

6 spring onions, chopped

2 cups peas

6 tomatoes, chopped

1 tablespoon chopped coriander leaves

1 cauliflower, broken into florets

1 can coconut milk (optional)

Method

Peel and dice potatoes into small cubes. Heat oil and fry the onions until golden. Add bay leaf, pepper, chillies, garlic, ginger, ground coriander, cumin seeds, turmeric and salt. Stir in the potatoes and fry until browned. Add spring onions, peas, tomatoes and a cup of hot water. Cook gently for 5-8 minutes. Add cauliflower and cook further until all the vegetables are tender. If using, add the coconut milk and heat through. Serve with rice.

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