2 medium carrots, julienned

1 medium red pepper, deseeded and sliced

1 medium green pepper, deseeded and sliced

2 punnets baby corn

1 punnet mangetout

1 punnet brown mushrooms, sliced

1 bunch spring onions, sliced

5 celery sticks, sliced

100 g green beans, quartered

45 ml olive oil

100 g unsalted cashew nuts

5 ml slivered garlic

10 ml slivered ginger

5 ml coriander seeds, crushed

5 ml cumin seeds

15 ml crushed dried chillies

30 ml lemon juice

salt to taste

fresh chillies, for garnishing



15 ml butter

10 curry leaves

15 ml sesame seeds


  • Prepare all the vegetables and set aside.
  • Heat the oil in a wok, add all vegetables and cashew nuts, and stir-fry gently for 5–7 minutes.
  • Add garlic, ginger, spices, chillies, lemon juice and salt, and toss through well.


  • Melt butter in a separate pan and add curry leaves and sesame seeds.
  • Heat for 1 minute till aromatic.
  • Transfer vegetables to a serving dish and pour butter mixture over.
  • Garnish with fresh chillies.
  • Serve with a salad of choice and crusty bread.


Serves 4 to 6