Vegetable Curry with Cashews

Categories: Main dish | Vegetarian | Curry

Serves: 4 Servings

Ingredients:

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

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 Brown's Vegetarian Cookbook From: Mark Satterly

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