A nepalese classic Tarkari curry is easy to make with frozen vegetables such as cauliflower and green beans. The curry is warming and cozy with Foodin organic mild curry powder, cumin powder, ginger and turmeric. Enjoy this hearty meal with fresh raita sauce. 


Tarkari curry 

2 tbsp Foodin Extra virgin olive oil or ghee 

1 onion, chopped 

2 garlic cloves, diced 

3 tsp coriander powder 

3 tsp Foodin turmeric powder 

2 tsp Foodin cumin powder 

2 tsp Foodin mild curry powder 

1 tsp Foodin ginger powder 

¼ tsp Foodin chili powder 

4 potatoes, about 500 g, cooked and cubed 

Frozen vegetables such as 300 g cauliflower and 200 g green beans / you can also use fresh vegetables 

2 tomatoes, cubed 

2 dl water 

1 tsp Foodin salt 

Raita sauce 

Half a cucumber, grated 

2 dl unsweetened yogurt 

2 tbsp fresh mint 

2 tbsp fresh cilantro 

2 tsp Foodin lemon juice 

0,5 tsp Foodin salt 

0,5 tsp Foodin cumin powder 

For serving

Naan bread and fresh cilantro 


Warm oil or ghee in a saucepan and add the onion. Sautee the onion for a few minutes and add the garlic and spices. Stir on low heat for a few minutes. 

Add the potatoes and stir until they are all coated with spices. 

Add tomatoes, the other vegetables and finally the water and salt. 

Let the curry simmer for about 15 minutes or until the vegetables are warm and cooked through. 

Squeeze the extra liquid from the shredded cucumber. Mix all the raita sauce ingredients together in a bowl.  

Serve the curry with naan bread, fresh cilantro, raita sauce, lentil dal, spiced spinach and Foodin rice mix. 

You can also serve the curry with lentil dal, sag – spiced spinach and Foodin Rice mix.

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