Vegetable Curry Recipe

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Ingredients:

Serving

2 tbsp peanut oil
1 medium onion, diced
1 tsp mustard seeds
1 tsp fresh ginger, grated
1 garlic clove, crushed
1 green chili, finely diced
1 tsp turmeric
1 tsp ground coriander
1 tbsp 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
1 tsp salt
basil leaves, to garnish
coriander leaves (to garnish )
2 tbsp toasted cashews (to garnish )
steamed jasmine rice, to serve
pappadams, to serve

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	573.22 Kcal (2400 kJ)
Calories from fat	428.74 Kcal
		% Daily Value*
Total Fat	47.64g	73%
Cholesterol	1.8mg	1%
Sodium	738.32mg	31%
Potassium	869.22mg	18%
Total Carbs	34.57g	12%
Sugars	7.92g	32%
Dietary Fiber	8.58g	34%
Protein	12.16g	24%
Vitamin C	44.5mg	74%
Iron	5.9mg	33%
Calcium	76.1mg	8%

Amount Per 100 g
Calories	162.17 Kcal (679 kJ)
Calories from fat	121.3 Kcal
		% Daily Value*
Total Fat	13.48g	73%
Cholesterol	0.51mg	1%
Sodium	208.88mg	31%
Potassium	245.92mg	18%
Total Carbs	9.78g	12%
Sugars	2.24g	32%
Dietary Fiber	2.43g	34%
Protein	3.44g	24%
Vitamin C	12.6mg	74%
Iron	1.7mg	33%
Calcium	21.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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