Nepali tasty food Nettle curry with Corn Rice (Sisnu & Thepla) cooking & eating in my village home

nettles

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more widely available and offers similar nutrients.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining a creamy texture.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats.

corn

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is nutritious and gluten-free.

Gather fresh nettles, wearing gloves for safety.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Add chopped tomatoes and cook until softened, about 3-4 minutes.

Mix in cumin, turmeric, and coriander, stirring for 1 minute.

Carefully add the nettles, cooking until wilted, about 2-3 minutes.

Pour in coconut milk and simmer for 10 minutes, allowing flavors to meld.

Meanwhile, rinse rice under cold water until water runs clear.

In a separate pot, combine rice, corn, and water; bring to a boil.

Reduce heat, cover, and cook until rice is tender, about 15-20 minutes.

Fluff the rice with a fork and season with salt and black pepper.

Serve nettle curry over corn rice, garnished with fresh herbs if desired.

Cooking Techniques

Spice Level: