Recipe for Vegetable Curry with Cashews

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 tbl	Ghee
2 x	Garlic cloves, chopped
1/4 tsp	Cayenne
2 tsp	Coriander
1 tsp	Cumin
1 tsp	Turmeric
1 x	3/4" piece of ginger, sliced
2 med	Eggplants
1 sm	Cauliflower, divided into florets
2 med	Potatoes, diced
4 oz	Green beans, chopped
1 x	Fresh green chili, chopped
2 oz	Grated coconut
4 oz	Boiling water
1 lb	Tomatoes, skinned & chopped
	Salt

Instructions:

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.

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