Vegetable Curry With Cashewscurries, main dish, vegetarian 1 tablespoon ghee 2 each garlic cloves, chopped 1/4 teaspoon cayenne 2 teaspoon coriander 1 teaspoon cumin 1 teaspoon turmeric 1 each 3/4 piece of ginger, sliced 2 medium eggplants 1 small cauliflower, divided into - florets 2 medium potatoes, diced 4 oz green beans, chopped 1 each fresh green chili, chopped 2 oz grated coconut 4 oz boiling water 1 lb tomatoes, skinned & chopped 1 salt 4 oz toasted cashews 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" |
