• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Vegetable Curry with Cashews

  • Recipe Submitted by on

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

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