Nepali Aaloo Tama Bamboo Shoot Curry

Ingredients

• 350 g waxy potatoes, cut into 2 cm cubes
• 120 g canned bamboo shoots, rinsed and sliced
• 1 small tomato, diced
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp mustard oil or neutral oil
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 300 ml vegetable stock
• 2 tbsp chopped cilantro and 1 lime wedge
• Cooked rice or warm flatbread, for serving

Steps

1. Rinse the bamboo shoots well, cut the potatoes into even pieces, and measure the spices before starting.
2. Heat the oil in a saucepan over medium heat. Add the cumin seeds and let them sizzle for 20 seconds.
3. Cook the onion for 4 minutes, then add garlic, ginger, turmeric, and coriander and stir until fragrant.
4. Add tomato, potatoes, bamboo shoots, and stock; bring the pan to a gentle boil.
5. Cover and simmer for 18 to 20 minutes, stirring once, until the potatoes are fork-tender and the curry is slightly thickened.
6. Season to taste, brighten with lime, scatter with cilantro, and serve hot with rice or flatbread.

Allergen note: Contains mustard. Check curry powder and stock labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.