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
Topping
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.
Topping
- 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
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