Vegetable Curry With Cashews Recipe




Vegetable Curry With Cashews Ingredients

1 tbsp ghee
2 garlic cloves, chopped
1/4 tsp cayenne
2 tsp coriander
1 tsp cumin
1 tsp turmeric
1 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 fresh green chili, chopped
2 oz grated coconut
4 oz boiling water
1 lb tomatoes, skinned & chopped
1 salt
4 oz toasted cashews

A Recipe for
Vegetable Curry With Cashews

 

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Vegetable Curry With Cashews

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Vegetable Curry With 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

Serves: 4

 

 

 

 

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Vegetable Curry With Cashews Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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