Name: Vegetable Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving(s)
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

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Recipe by Terese

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Ready In:: 1hr
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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

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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review by Gerry

6/21/2010

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.

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review by Hungry4recipes

3/20/2010

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.

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review by Sally in Sydney

2/24/2010

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!

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review by BHENG D.

8/3/2007

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.

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review by Chef Dudo

6/4/2005

Smell fantastic, taste even better. For veggies I used mushrooms, string beans, peas, also added one can (14oz) red kidney beans(drained)and one can (14oz) brown lentils(drained). Didn't have peanut oil either so I used my normal olive cooking oil. Also used vegetable stock. The spices were just right. This is a definite keeper!

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