A typical Nepali meal consists of Dal, Bhat, and Tarkari: lentils, rice, and a (vegetable) curry. This flexible trifecta of dishes is commonly served with roti, chutney and pickles. To add to the dal recipe that I’ve shared with you earlier this year, here’s a warming vegetarian curry, made with seasonal veggies.
• 1 onion
• 2 bay leaves
• 3 cloves garlic
• 2” piece of ginger
• 1 small carnival squash (or any other fall/winter squash)
• 1 eggplant
• 1-1/2 tbs curry powder
• 3 cups water
• chili flakes or fresh chili, to taste
• black pepper and salt, to taste
1. Fry onions on medium heat in vegetable oil, until translucent and starting to brown. Add garlic, ginger, and eggplant. Cook until the eggplant is soft and begins to brown.
2. Add curry powder and chilli (for flakes, I use a heaped teaspoon), stir. Add tomato paste, cook everything together for about 3 minutes, while stirring.
3. Add water and bay leaves, turn down to simmer. Simmer without a lid for about 25 to 40 minutes. Season to taste. It’s up to you how much you want to reduce the curry. I like mine quite runny, especially if I’ll be having it with rice.
4. Meanwhile, cut up squash into large wedges, toss with vegetable oil, salt and pepper and place on a parchment paper lined cookie sheet. Roast in a 400 degree oven for about 15 minutes or until cooked through and browned.
5. Depending on the squash you are using, peel after roasting (much easier than raw!), or cut into cubes skin on and add to the curry. Cook with the curry for the last ten minutes.
6. Serve with rice or flatbread, dal, and condiments of your choice.