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
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
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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