Vegetable Curry with Cashews

4 Servings

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Vegetable Curry with Cashews Ingredients

1 tb Ghee	florets
2 Garlic cloves, chopped	2 md Potatoes, diced
1/4 ts Cayenne	4 oz Green beans, chopped
2 ts Coriander	1 Fresh green chili, chopped
1 ts Cumin	2 oz Grated coconut
1 ts Turmeric	4 oz Boiling water
1 3/4" piece of ginger, sliced	1 lb Tomatoes, skinned & chopped
2 md Eggplants	Salt
1 sm Cauliflower, divided into	4 oz Toasted cashews

Instructions for Vegetable Curry with Cashews

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 Browns Vegetarian Cookbook From: Mark Satterly

Main Ingredient: VegetablesCuisine: Uncategorized