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Vegetable Curry

Vegetable Curry

2 Tbsp peanut oil
1 medium onion, diced
1 tsp mustard seeds
1 tsp fresh ginger, grated
1 clove garlic, crushed
1 green chilli, finely diced
1 tsp turmeric
1 tsp ground coriander
1 Tbsp curry powder
3-4 curry leaves
400g mixed vegetables thickly sliced, e.g. carrot, squash, snow peas, red peppers, cauliflower etc.
1/4 cup toasted cashews
2 cups coconut milk
1 cup chicken or vegetable stock
1 tsp salt
Basil and coriander leaves to garnish
2 Tbsp extra toasted cashews for garnishing
Steamed jasmine rice, to serve
Pappadums, to serve

Heat the oil in a large pan or wok and sauté the onion, mustard seeds, ginger and garlic for 30 seconds.
Reduce heat and add chilli, turmeric, ground coriander, curry powder and leaves. Sauté 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 accompanied with steamed rice and pappadums.

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