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. ---------------------------------------------------------------------------
Nutrition
Ingredients
