Vegetable Curry

Recipe by Terese
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large pan or wok and saute the onion, mustard seeds, ginger and garlic for 30 seconds.
  • Reduce heat and add chilli, turmeric, ground coriander, curry powder and leaves.
  • Saute for 1-2 minutes.
  • Add vegetables, toasted cashews and mix well.
  • Add coconut milk and stock, simmer covered until vegetables are just tender, about 30 minutes.
  • (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.
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