Vegetable Cashew Curry

Recipe Ingredients

1 tablespoon	15ml	Ghee or butter
2		Garlic cloves - chopped
1/4 teaspoon	1.3ml	Cayenne
2 teaspoons	10ml	Coriander
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Turmeric
1		Ginger - sliced
2		Eggplants (medium)
1		Cauliflower - divided into, (small) florets
2		Potatoes - diced (medium)
4 oz	113g	Green beans - chopped
1		Fresh green chile - chopped
2 oz	56g	Grated coconut
4 oz	113g	Boiling water
1 lb	454g / 16oz	Tomatoes - skinned and chopped
		Salt
4 oz	113g	Toasted cashews

Recipe Instructions

Heat ghee in large skillet and fry the garlic and spices for 3 to 4 minutes, stirring frequently.

Blanch eggplants in boiling water for 4 to 5 minutes. Drain and dice them. Add all the vegetables, including the chile, to the pan. Fry gently for 7 minutes, stirring to mix thoroughly. Dissolve grated coconut in the boiling water and mix with vegetables. Add tomatoes, cover and cook for 20 minutes. Just before serving, stir in toasted cashews and serve over rice.

Source:
Kabob-n-Curry

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