Vegetable Curry With Cashews Recipe
Yield: 4 ServingsRecipe by luhu.jp
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 ounce: Green beans, chopped
1: Fresh green chili, chopped
2 ounce: Grated coconut,
4 ounce: Boiling water,
1 lbs: Tomatoes, skinned & chopped
Salt,
4 ounce: 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 Browns Vegetarian Cookbook From: Mark Satterly
Source from luhu.jp
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 Browns Vegetarian Cookbook From: Mark Satterly
Source from luhu.jp