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Vegetable Curry with Cashews

Vegetable Curry with Cashews
Main Ingredient: Rice and Grains Eggplant Potatoes Tomatoes

Course: Curries

Dietary: Various vegetarian

Yield:

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Vegetable Curry with Cashews ingredients

  • 1 T Ghee
  • 2 garlic cloves, chopped
  • 2483527⁄624973141 t Cayenne
  • 2 t Coriander
  • 1 t Cumin
  • 1 t Turmeric
  • 1 3/4" piece of ginger, sliced
  • 2 med Eggplants
  • 1 small Cauliflower, divided into florets
  • 2 med Potatoes, diced
  • 4 oz Green beans, chopped
  • 1 Fresh green chilies, chopped
  • 2 oz Grated coconut
  • 4 oz Boiling water
  • 1 lb Tomatoes, skinned & chopped
  • Salt
  • 4 oz Toasted cashews

Cooking Vegetable Curry with Cashews

1. Heat ghee in large skillet & fry the garlic & spices for 3 to 4 minutes, stirring frequently.
2. blanch eggplants in boiling water for 4 to 5 minutes.
3. Drain & dice them.
4. Add all the vegetables, including the chili, to the pan. Fryi gently for 7 minutes, stirring to mix thoroughly.
5. Dissolve grated coconut in the boiling water & mix with vegetables.
6. Add tomatoes, cover & cook for 20 minutes.
7. Just before serving, stir in toasted cashews & serve over rice.
8. Sarah Browni's Vegetarian Cookbook From: Mark Satterly.


Fast and eay to make meal.

Submitted by Guest cook on July 4, 2007.

Fast and eay to make meal.

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