Vegetable Curry

Name: Vegetable Curry
Ingredients: 2 tablespoons peanut oil; 1 medium onion, diced; 1 teaspoon mustard seeds; 1 teaspoon fresh ginger, grated; 1 garlic clove, crushed; 1 green chili, finely diced; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1 tablespoon curry powder; 3 -4 curry leaves; 400 g mixed vegetables, thickly sliced eg carrot, squash, snow peas, red peppers, cauliflower etc; 1/4 cup toasted cashews; 2 cups coconut milk; 1 cup chicken stock or 1 cup vegetable stock; 1 teaspoon salt; basil leaves, to garnish; coriander leaves (to garnish); 2 tablespoons toasted cashews (to garnish); steamed jasmine rice, to serve; pappadams, to serve

20 ingredients

9 steps

Ingredients

2 tablespoons peanut oil
1 medium onion, diced
1 teaspoon mustard seeds
1 teaspoon fresh ginger, grated
1 garlic clove, crushed
1 green chili, finely diced
1 teaspoon turmeric
1 teaspoon ground coriander
1 tablespoon curry powder
3 -4 curry leaves
400 g mixed vegetables, thickly sliced eg carrot, squash, snow peas, red peppers, cauliflower etc
1/4 cup toasted cashews
2 cups coconut milk
1 cup chicken stock or 1 cup vegetable stock
1 teaspoon salt
basil leaves, to garnish
coriander leaves (to garnish)
2 tablespoons toasted cashews (to garnish)
steamed jasmine rice, to serve
pappadams, to serve

Directions

1

Heat the oil in a large pan or wok and saute the onion, mustard seeds, ginger and garlic for 30 seconds.
2

Reduce heat and add chilli, turmeric, ground coriander, curry powder and leaves.
3

Saute for 1-2 minutes.
4

Add vegetables, toasted cashews and mix well.
5

Add coconut milk and stock, simmer covered until vegetables are just tender, about 30 minutes.
6

(Extra water may be required to cover vegetables).
7

Season prior to serving.
8

Garnish with fresh coriander and basil sprigs and extra toasted cashews.
9

Serve with steamed rice and pappadums.