Vegetable curry #7

Yield: 4 Servings

Measure 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
4.00 ounce Toasted cashews

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"

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