Vegetable Curry

Submitted by Terese

"Enjoy"

 

• Ready In: 1hr
• Ingredients: 20
• Serves: 4

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.

Reviews

[Charishma_Ramchandani]

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 :)

 

[Gerry]

Loved it! Made for a buffet along with another of your recipes recipe#31136. 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.

 

[Hungry4recipes]

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.

 

[Sally in Sydney]

Loved this curry! Not too hot but lots of flavour. I served a dollop of Greek yoghurt on the side which went really well. Thanks for this recipe Teresa!

 

[BHENG D.]

This is a very good vegetable curry. I like it a lot. I did put less curry powder in mine because I worry it will be too hot for me. I did not add cashews, basil and coriander leaves and curry leaves because I don't have it, but still it is very good. I tried 2 veg. curry recipe here at zaar but this is the one that I like best. Thank you for sharing your recipe.