vegetable curry

vegetable curry


Recently I was on Holiday in Nepal and Tibet. Back home I continued preparing curries to keep the Holidayfeeling.


  • 6 tomatoes
  • 1 large onion
  • 4 cloves garlic
  • 20 grams of fresh ginger
  • 5 tablespoons olive oil
  • 4 medium sized potatoes
  • 1 carrot
  • 1 red paprika
  • 200 gram cauliflower
  • 1 or 2 fresh green chillies
  • 3 teaspoons ground coriander
  • 2 teaspoons cumin
  • 1 teaspoon kukurma
  • 1 teaspoon massalakruiden
  • 1 tsp chilli powder
  • 2 teaspoons salt
  • 2 cups water
  • 2 handfuls of fresh coriander


  • Cut the onion, garlic and ginger.
  • Cut the tomatoes, carrots, potatoes and peppers into medium-sized pieces.
  • Cut the cauliflower into small florets.
  • Cut the chilli peppers finely and remove the seeds.
  • Mix the spices, except for the masala spices.
  • Cut the coriander


  • Heat the oil in a wok.
  • Let the onion bake a few minutes in the oil, then add the garlic and ginger to it.
  • Let it bake a few minutes and then add the spices and not long afterwards the tomatoes.
  • If necessary add a little water to the mixture.
  • When the tomatoes are cooked mash everything in the blender. Then put it back in the pan.
  • Add the potatoes and the rest of the water to the sauce and let it simmer for 10 minutes.
  • Then add the other vegetables and green chilli peppers. Let everything boil until the vegetables are tender. If necessary, add some water.
  • Add at the end the masala spices and the fresh coriander to the curry.
  • Serve with rice.

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