Tarkari is a traditional Nepali curry, commonly served alongside dal bhat, a lentils and rice dish eaten daily by some Nepalese families. Like many South Asian recipes, this one is rich in spices—both savory and a little bit of sweet. Our recipe is made with cauliflower, potatoes, tomatoes—and includes the option of peas—however, you can substitute any of your favorite vegetables. And if you leave out the ghee, this is a tasty vegan dish you can share with anyone!
Because Dal Bhat Tarkari is such a common staple in Nepal, we also pulled together a great Dal Bhat recipe that you can follow.
In a wok or large skillet, heat the ghee (or oil) over medium. Add the garlic and sauté just until fragrant (about 30 – 60 seconds). Add the onion and continue sautéing until it becomes transparent and soft (5 – 8 minutes).
Or try 2 tablespoons of our delicious ready-to-go healthy curry blend, Wellness Curry, Defense
Cook for about 1- 2 minutes, or until the spices become aromatic.
Then add in the following:
Continue to cook, stirring regularly, until the vegetables become tender (about 7 – 10 minutes).
Stir in the peas (if using them) and cook just until the peas are softened.
Add the cilantro on top and serve hot over a bed of rice or add as a traditional side dish to dal bhat lentils and rice dish.
Note: make this dish vegan by using vegetable oil instead of ghee.