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Name: Vegetable Curry with Cashews
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/4 ts Cayenne; 1 Fresh green chili chopped; 2 oz coconut Grated; Salt; 1 3/4-inch piece ginger sliced; 1 ts Cumin; 2 md Eggplants; 1 sm Cauliflower divided into florets; 4 oz Boiling water; 1 tb Ghee; 1 ts Turmeric; 4 oz Green beans chopped; 2 cloves Garlic chopped; 2 md Potatoes diced; 4 oz cashews Toasted; 1 lb Tomatoes skinned & chopped; 2 ts Coriander

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

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Nutrition

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Serving Size: 1 Serving (681g)
Recipe Makes: 4

Calories: 462
Calories from Fat: 208 (45%)

Amt Per Serving		% DV

	Total Fat 23.1g	31 %
	Saturated Fat 8.9g	44 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 3g
Cholesterol 7.6mg		2 %
Sodium 52.1mg		2 %
Potassium 1970.8mg		52 %
Total Carbohydrate 61.5g		18 %
	Dietary Fiber 20.9g	84 %
	Sugars, other 40.6g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 462

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