Total Time
Prep 20 mins
Cook 40 mins


Ingredients Nutrition


  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.
Most Helpful

Wonderful veg. curry! I made it for lunch this afternoon using 3 carrots, red bell pepper, yellow bell pepper and green bell pepper (1 each), 5 cauliflower florets, 1 small packet of baby corn and about half a cup of French beans. As we are vegetarians, I used vegetable stock and not chicken stock. I did require about 1 1/2 cups of water to cover the vegetables. I served this curry with white Basmati rice and Punjabi papads. This curry was on the spicy side, not too spicy, just right- I especially like the curry powder in it. Hit the spot! Please note: I do not have peanut oil, so I used sunflower cooking oil. A definite keeper in my books! Thank You for sharing :)

Charishma_Ramchandani October 26, 2002

Loved it! Made for a buffet along with another of your recipes Mediterranean Chicken Casserole. Over the past couple of years curry has become one of our favourite additions to our menu - we really enjoyed this Vegetable Curry and plans are to make it again - soon! Loved that it not only tasted good but made for great presentation. Made for Auz/NZ Swap.

Gerry June 21, 2010

I love this recipe! I've made it at least 10 times it's so good. Always comes out perfectly, and my family loves it.

Hungry4recipes March 20, 2010