Vegetable Curry with Cashews 2 Recipe

Free Recipe Vegetable Curry with Cashews 2

Recipe Type: V Recipes

Recipe Preparation: boil

Cooking Ingredients for Vegetable Curry with Cashews 2 Recipe

1 tb Ghee
– florets
2 ea Garlic cloves, chopped
2 md Potatoes, diced
1/4 ts Cayenne
4 oz Green beans, chopped
2 ts Coriander
1 ea Fresh green chili, chopped
1 ts Cumin
2 oz Grated coconut
1 ts Turmeric
4 oz Boiling water
1 ea 3/4 piece of ginger, sliced
1 lb Tomatoes, skinned & chopped
2 md Eggplants
Salt
1 sm Cauliflower, divided into
4 oz Toasted cashews

Vegetable Curry with Cashews 2 Preparation

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

Cooking Temperature:

Recipe Serves: 4

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