Vegetable Curry

Name: Vegetable Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp peanut oil; 1 medium onion; 1 tsp mustard seeds; 1 tsp fresh ginger; 1 garlic clove; 1 green chili; 1 tsp turmeric; 1 tsp ground coriander; 1 tbsp curry powder; 3 curry leaves; 400 g mixed vegetables; 0.25 cup toasted cashews; 2 cup coconut milk; 1 cup chicken stock; 1 tsp salt; basil leaves; coriander leaves; 2 tbsp toasted cashews; steamed jasmine rice; pappadams

A South Asian curry of coriander, mixed vegetables and cashews, seasoned with curry powder and curry leaves and steamed. It comes to the table with steamed rice and pappadums.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Heat the oil in a large pan or wok and saute the onion, mustard seeds, ginger and garlic for 30 seconds.
1 min
2
Reduce heat and add chilli, turmeric, ground coriander, curry powder and leaves. Saute for 1-2 minutes.
2 min
3
Add vegetables, toasted cashews and mix well. Add coconut milk and stock, simmer covered until vegetables are just tender, about 30 minutes.
30 min
4
(Extra water may be required to cover vegetables). Season prior to serving. Garnish with fresh coriander and basil sprigs and extra toasted cashews. Serve with steamed rice and pappadums.