Vegetable Curry - cooking recipe

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

Preparation

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.