Ingredients
-
2
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
3 - 4
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat the Oil in a Large Pan or Wok and Saute the Onion, Mustard Seeds, Ginger and Garlic For 30 Seconds. |
|
2
Done
|
Reduce Heat and Add Chilli, Turmeric, Ground Coriander, Curry Powder and Leaves. |
|
3
Done
|
Saute For 1-2 Minutes. |
|
4
Done
|
Add Vegetables, Toasted Cashews and Mix Well. |
|
5
Done
|
Add Coconut Milk and Stock, Simmer Covered Until Vegetables Are Just Tender, About 30 Minutes. |
|
6
Done
|
(extra Water May Be Required to Cover Vegetables). |
|
7
Done
|
Season Prior to Serving. |
|
8
Done
|
Garnish With Fresh Coriander and Basil Sprigs and Extra Toasted Cashews. |
|
9
Done
|
Serve With Steamed Rice and Pappadums. |
