A delightful vegetable curry with a creamy coconut base, enhanced with aromatic spices and garnished with fresh herbs.
Heat a large pan over medium heat and add a splash of oil.
Using a non-stick pan can help prevent sticking and make cleanup easier.
Add the mustard seeds and let them sizzle until they start to pop.
Toasting the seeds releases their essential oils, enhancing their flavor.
Add the chopped onion, garlic, and ginger, and sauté until softened.
Stir frequently to prevent burning and ensure even cooking.
Stir in the turmeric, ground coriander, and curry powder, and cook for another minute.
Cooking the spices briefly enhances their aroma and flavor.
Add the mixed vegetables and toasted cashews, stirring to coat them in the spice mixture.
Cut the vegetables into similar-sized pieces for even cooking.
Pour in the coconut milk and bring to a gentle simmer.
Stir well to ensure the coconut milk is evenly mixed with the spices.
Cover the pan and let the curry simmer until the vegetables are tender.
Check occasionally and stir to prevent sticking.
Season with salt to taste.
Taste the curry before adding salt to avoid over-seasoning.
Garnish with fresh basil and coriander leaves before serving.
Adding fresh herbs at the end preserves their vibrant flavor and color.
Serve hot with steamed rice or flatbread.
Warm the serving dishes to keep the curry hot for longer.
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