Nepali Curry Stew (Aloo Bodi Tama)
This Nepali stew is made with bamboo shoots, potatoes, and black-eyed peas. It's a flavorful vegetarian meal that's also gluten-free. Serve with brown rice, quinoa, couscous, of freekeh.
- 1 cup black eyed peas
- 1 tablespoon canola oil
- 3 - 4 garlic cloves, minced
- 1 tablespoon minced ginger
- Salt to taste
- 2 teaspoons turmeric powder
- 1 tablespoon cumin powder
- 2 - 3 medium potatoes, peeled and cubed
- 1 8 ounce can sliced bamboo shoots
- 2 medium tomatoes, chopped
- 2 green chili peppers, finely chopped, optional
- 2 teaspoons red chili powder, optional
- 4 - 6 cups water, add more or less per your liking
- Cilantro leaves, chopped (for garnish)
- Lemon juice, optional
- Soak the black-eyed peas overnight.
- Heat oil in a pressure cooker over medium heat. Cook onions for 5-7 minutes until lightly brown. Add garlic and ginger to the cooker and let cook for few minutes.
- Add salt, turmeric, cumin powder and let it cook for additional 2-3 stirring everything together. Add the potatoes.
- Add bamboo shoots, peas, tomatoes, chili peppers and stir everything together for few more minutes then add 4 cups of water.
- Close the pressure cooker and let it cook for 15-20 minutes until potatoes and black eyed peas are no longer hard.
- Add water if necessary and let it simmer until it reaches the desired consistency. Adjust taste as necessary.
- Remove from heat and garnish with cilantro leaves before serving. To make it more sour, squeeze lemon juice before serving.
- Recipe provided by Dixya Bhattarai, R.D., of Food, Pleasure and Health.
Per serving: 295 kcal cal., 10 g fat (1 g sat. fat), 554 mg sodium, 8 g fiber, 7 g sugar, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet