Vegetable curry #7
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | Ghee |
| 2.00 | Garlic cloves, chopped | |
| ¼ | teaspoon | Cayenne |
| 2.00 | teaspoon | Coriander |
| 1.00 | teaspoon | Cumin |
| 1.00 | teaspoon | Turmeric |
| 1.00 | 3/4\" piece of ginger, sliced | |
| 2.00 | medium | Eggplants |
| 1.00 | small | Cauliflower, divided into florets |
| 2.00 | medium | Potatoes, diced |
| 4.00 | ounce | Green beans, chopped |
| 1.00 | Fresh green chili, chopped | |
| 2.00 | ounce | Grated coconut |
| 4.00 | ounce | Boiling water |
| 1.00 | pounds | Tomatoes, skinned & chopped |
| Salt | ||
| 4.00 | 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 Brown's "Vegetarian Cookbook"