Side Pannel
Vegetable Curry with Cashews
Vegetable Curry with Cashews
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish
Ingredients List
- 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
Directions
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
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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