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Vegetable Curry

  • 4servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Tbs peanut oil

  2. 1 medium onion, diced

  3. 1 tsp mustard seeds

  4. 1 tsp fresh ginger, grated

  5. 1 clove garlic, crushed

  6. 1 green chilli, finely diced

  7. 1 tsp turmeric

  8. 1 tsp ground coriander

  9. 1 Tbs curry powder

  10. 3-4 curry leaves

  11. 400g mixed vegetables thickly sliced, eg carrot, squash, snow peas, red peppers, cauliflower etc.

  12. 1/4 cup toasted cashews

  13. 2 cups coconut milk

  14. 1 cup chicken or vegetable stock

  15. 1 tsp salt

  16. Basil and coriander leaves to garnish

  17. 2 Tbs extra toasted cashews for garnishing

  18. Steamed jasmine rice, to serve

  19. Pappadums, to serve

Instructions Jump to Ingredients ↑

  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. Saute for 1-2 minutes.

  3. Add vegetables, toasted cashews and mix well. Add coconut milk and stock, simmer covered until vegetables are just tender, about 30 minutes.

  4. (Extra water may be required to cover vegetables).

  5. Season prior to serving. Garnish with fresh coriander and basil sprigs and extra toasted cashews. Serve accompanied with steamed rice and pappadums.

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