Vegetable Curry with Cashews Indian Recipe

Vegetable Curry With Cashews Indian Recipe

Ingredients

• 1 tbsp ghee or butter
• 2 garlic cloves, chopped
• 1/4 tsp cayenne pepper
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 3/4″ piece of ginger, sliced
• 2 medium eggplants
• 1 small cauliflower, divided into florets
• 2 medium potatoes, diced ? oz green beans, chopped
• 1 fresh green chili, chopped
• 2 oz grated coconut ? oz boiling water
• 1 lb tomatoes, skinned & chopped
• 1/2 tsp salt ? oz roasted cashews

Method

1. Heat ghee in large skillet, fry the garlic & spices for 3 to 4 minutes, stirring frequently.
2. Blanch eggplants in boiling water for 4 to 5 minutes.
3. Drain & dice them.
4. Add all the vegetables, including the chili, to the pan.
5. Fry gently for 7 minutes, stirring to mix thoroughly.
6. Dissolve grated coconut in the boiling water & mix with vegetables.
7. Add tomatoes, cover & cook for 20 minutes.
8. Just before serving, stir in roasted cashews & serve over rice

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