Vegetable Curry Recipe

Name: Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons peanut oil, 1 medium onion, diced, 1 teaspoon mustard seeds, 1 teaspoon fresh ginger, grated, and more.

Yes, Vegetable Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Curry

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