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Measurements
      Title: VEGETABLE CURRY FROM NEPAL
 Categories: Indian
      Yield: 1 Servings
-------------------IN A DUTCH OVEN, SAUTE------------------------
      3    Onions, sliced thin
      3    Cloves garlic, minced
      1 ts Ground coriander
      1 ts Ground turmeric
    1/2 ts Ground cumin
    1/4 ts Dry mustard
    1/8 ts (+-) cayenne
-------------------------ADD TO IT------------------------------
      6 c  Potatoes, unpeeled, scrubbed
           And diced
      1 ds Peanut oil for flavor
------------------WHEN ALMOST TENDER, ADD-----------------------
  4 1/2 c  Broccoli, cauliflower or
           Cabbage, chopped
      1    Salt and pepper to taste
      2    Tomatoes
      1 ts Curry powder
 
  Cover and simmer until all veggies are tender. Serve over rice.
  
  Posted by EBWATERS to AOL. [Rev. SKS. Original called for sauteing in
  peanut oil and adding greater quantity of peanut oil at end]
  
  From the recipe files of Sue Smith, SueSmith9@aol.com


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