Good morning, rise and shine, and welcome, 2024! Let’s greet this shiny new year with a warm welcome. To that end, I can think of nothing better than the inviting aroma of slowly simmered curry wafting from the kitchen. Even if you partied hard last night, I promise this is the best way to nurse a hangover and ease into the day.

What’s Your Favorite Kind of Curry?

Before we even talk about heat levels, there’s so much to consider. Do you want it saucy or dry? Full of veggies or protein-centric? Rich or lean? There are no wrong answers, aside from claiming indifference overall. Given that curry can be anything with a broad palate of spices, it’s maddening to see the same predictable options get all the attention. Why is there so little love for Nepalese curry?

Nepalese Vs Indian Curry

It’s natural to compare Nepalese to Indian curries since they’re very similar in many ways. Both tend to favor turmeric for a golden glow and serve rice or flatbread to soak it all in, but there are some key differences that set them apart. Generally speaking:

• Indian curries tend to be richer, infused with full-fat coconut milk or cream, while Nepalese curries stick with water or broth.
• Sweet additions like jaggery, raisins, or plain sugar are popular for rounding out the sharp spices of Indian curries, but Nepalese does without.
• Nepalese curries rarely showcase thick sauces, sticking with either dry stir fried curry dishes or curry soups.

What is Aloo Bodi Tama?

Perhaps you recognize the word “aloo” as “potato,” from many beloved Indian dishes such as aloo chaat or aloo gobi. For the rest of it, “bodi” means “black eyed peas” and “tama” means “bamboo shoots.” Thus, we end up with a naturally plant-based soup that’s soup that’s hot, tangy, and nutritionally balanced.

How To Serve Aloo Bodi Tama

There’s no need to fuss over an elaborate spread to round out your meal; this is a perfect one-pot entree, with all the protein, fiber, and flavor you need. You could pair it with some cooked rice, flatbread, or any other whole grains if you’d like to make it more substantial or stretch it even further. It’s especially great for anyone on a tight budget since it’s made of very affordable, basic staples to begin with.

Start Your Year With Lucky Black Eyed Peas

While it’s more traditional to enjoy hoppin’ John to assure a fortuitous new year ahead, particularly when it comes to your financial future, I’d like to spice up that superstition this time around. Think of the golden turmeric-infused broth as a symbol of even greater wealth, especially when it comes to the rich flavors in every spoonful.

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Yield: Makes 4 - 6 Servings

Aloo Bodi Tama (Nepalese Black Eyed Pea Curry)

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Warmly spiced but not overtly hot, this comforting Nepalese curry soup is perfect for people of all spice tolerances. Made from a naturally plant-based combination of potatoes, black eyed peas, and bamboo shoots, it's got that golden glow that's sure to brighten your day.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 Tablespoon Coconut Oil
• 1 Medium Yellow Onion, Diced
• 4 Cloves Garlic, Minced
• 1 Tablespoon Fresh Ginger, Minced
• 1 Jalapeño, Diced
• 1 Teaspoon Whole Cumin Seeds
• 1/2 Teaspoon Whole Fenugreek Seeds
• 1/4 Teaspoon ‏Sichuan Peppercorns (Optional)
• 1 (14-Ounce) Can Black-Eyed Peas, Drained
• 1 (8-Ounce) Can Sliced Bamboo Shoots, Drained
• 1 Pound (About 2 - 3 Medium) Red Skin or Yukon Gold Potatoes, Diced
• 2 Medium Roma Tomato, Diced (Or 1 Cup Canned, Diced Tomatoes)
• 2 Teaspoons Ground Cumin
• 2 Teaspoons Ground Coriander
• 2 Teaspoons Ground Turmeric
• 1 Teaspoon Salt
• 3 - 4 Cups Water
• 2 Tablespoons Fresh Lemon Juice
• 1/4 Cup Fresh Cilantro

Instructions

1. In a large saucepan over medium heat, add the oil and allow it to melt. Once liquefied, add the onion and saute until translucent; about 4 - 5 minutes. Add the garlic, ginger, and jalapeño, and cook for another 4 - 5 minutes until lightly browned all over. Incorporate the whole cumin seeds, fenugreek seeds, and Sichuan peppercorns, if using, toasting for another minute until aromatic.
   
   
2. Add the black eyed peas, bamboo shoots, potatoes, tomatoes, ground cumin, coriander, turmeric, and salt. Gently pour in enough water to cover and stir to combine. Cover the pot, bring to a boil, then reduce the heat to medium low. Keep at a low simmer for 15 - 20 minutes, until the potatoes are fork-tender.
   
   
3. Remove from the heat and stir in the lemon juice. Add more water if desired to reach your ideal soupy consistency. Ladle into bowls, top with cilantro, and enjoy hot.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
• 
  Nutiva, Organic Coconut Oil, Refined, 15 fl oz (444 ml)
• 
  Simply Organic, Turmeric

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 105Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 381mgCarbohydrates: 17gFiber: 4gSugar: 3gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.