Vegetable Curry

READY IN: 1hr
Recipe by Terese

Enjoy

Top Review by Charishma_Ramchanda

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 :)

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a