While walking Rainey on an ear muff cold New Year’s Eve, I had a one track dinner mind, Takari. Fresh vegetables and healthy spices best warm frosty cold bodies.
I grew up on curry, but appreciation for the meal came later. Because my mom usually made yellow, I expanded to all colors.
For Takari we weren’t in Nepal or India, but on a last minute late night trip to Vermont. We rented a car and weaved our way to New Hampshire. After walking a campus and cemetery, we found a Himalayan/Nepalese restaurant whose owner runs an organic farm. Sounded perfect.
Much of the reason I’m not wild about going out to eat is because of the amount of oil/butter used in cooking. I feel just enough accompanied by the right spices makes the perfect meal.
We found love in Hanover, New Hampshire. What started as hungry enough for a few bites, ended in Vegetable Mo Mo, Lentil Dal Soup, and Vegetable Takari. Dave ordered a chicken dish too but preferred the Takari.
After exploring Maine, we were home attempting Takari. With fresh seasonal vegetables and savory spices, Takari now warms many of our winter nights.
Tips For Oh So Good Takari
- Chop vegetables however you feel, but in pieces that will cook even over medium heat or time them so they’ll be tender in the end.
- A wok is helpful because of the amount of vegetables in this meal.
- I usually like a good amount of sauce but in this meal, nine Roma tomatoes and the spice is primo. If wanting more sauce ten, eleven can be used, but compensate accordingly with seasoning and spice too.
The Wonderful World of Ghee
- Ghee is a clarified butter that originated in ancient India.
- This clarified butter plays a key role in Ayurveda and is held in high regard for anti-inflammatory, digestive, and therapeutic properties.
- All ghee isn’t created equal so if purchasing, search for a good one.
- Ghee is extra savory and tasty.
Takari (Nepalese Vegetable Curry)
Ingredients:
- 2 Tablespoons ghee or extra virgin olive oil
- 1 teaspoon cumin seeds or 1 Tablespoon ground cumin
- 1-1½ Tablespoons fresh minced ginger
- 1-3 teaspoons minced thai red or green chilis - or 1/4 tsp. cayenne)
- 2 teaspoons minced fresh garlic or garlic powder
- 1-3 teaspoons ground turmeric
- 1-3 teaspoons ground coriander
- ½-1 teaspoon salt
- 1 medium onion - diced
- 2/3 head or 8 ounces broccoli florets including stems or cauliflower - cut into small florets and pieces
- 3 zucchini - halved horizontally and sliced 1/4"
- 2 large carrots - thin sliced and cut in half or 1/2" slices
- 1 small red potato - 1/4" cubed, cooked optional
- 1 bell pepper - chopped
- 1 bay leaf
- 1½ - 2 cups chickpeas - cooked
- 9-11 roma tomatoes 1/4" pieces
- ½-1 cup peas
- garnish cilantro
- ½-1 teaspoon salt and black pepper to taste
- cayenne
Instructions
- In a large skillet or wok over medium, heat ghee or oil. If using, sauté cumin seeds until crackling, then add (ground cumin, if using) ginger, garlic, chilis, turmeric, and coriander. Sauté for 60-90 seconds.
- Add onion, broccoli, zucchini, carrots, potato, bell pepper, and bay leaf. Stir to coat. Cover and simmer for 10 minutes, or until the vegetables are near tender.
- Add chickpeas, tomatoes, and peas. Stir. Cover, reduce heat to low and cook for another 3-5 minutes. Taste and season with additional spices, salt, or pepper. Remove bay leaf.
- Serve over basmati rice or with roti, chapati, or naan bread.Garnish with cilantro and enjoy!
Notes
- We use nine tomatoes, but for a saucier takari, eleven is a good idea. Additional spices should be used as well.
- For a softer potato, it can be cut into small pieces drizzled with a small amount of oil, stirred and microwaved for two minutes. If cooking in the microwave, the potato can be added with the tomatoes and peas.
