Takari (Nepalese Vegetable Curry)

Fresh, healthy and cozy. Warm a bowl today.

Course dinner

Cuisine Nepalese

Keyword Dinner

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings servings

Calories 252kcal

Author Jen

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

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!

Adapted from this recipe

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.