Vegetable curry with cashews
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Ghee |
| 2 | eaches | Garlic cloves, chopped |
| ¼ | teaspoon | Cayenne |
| 2 | teaspoons | Coriander |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Turmeric |
| 1 | each | 3/4\" piece of ginger, sliced |
| 2 | mediums | Eggplants |
| 1 | small | Cauliflower, divided into florets |
| 2 | mediums | Potatoes, diced |
| 4 | ounces | Green beans, chopped |
| 1 | each | Fresh green chili, chopped |
| 2 | ounces | Grated coconut |
| 4 | ounces | Boiling water |
| 1 | pounds | Tomatoes, skinned & chopped |
| Salt | ||
| 4 | ounces | Toasted cashews |
Directions
Heat ghee in large skillet & fry the garlic & spices for 3 to 4 minutes, stirring frequently.
Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice them.
Add all the vegetables, including the chili, to the pan. Fry gently for 7 minutes, stirring to mix thoroughly. Dissolve grated coconut in the boiling water & mix with vegetables. Add tomatoes, cover & cook for 20 minutes.
Just before serving, stir in toasted cashews & serve over rice.
Sarah Brown's "Vegetarian Cookbook"