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Vegetable Curry with Cashews

  • 4servings
  • 50minutes
  • 379calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon ghee (clarified butter)

  2. 2 cloves garlic chopped

  3. 1/4 teaspoon cayenne pepper

  4. 2 teaspoons coriander

  5. 1 teaspoon cumin

  6. 1 teaspoon turmeric

  7. 3/4 inch ginger

  8. 2 medium eggplants

  9. 1 small cauliflower florets divided into florets

  10. 2 medium potatoes diced

  11. 4 ounces green beans chopped

  12. 1 each green chili pepper fresh, chopped

  13. 2 ounces coconut grated

  14. 4 ounces water boiling

  15. 1 pound tomatoes skinned and chopped

  16. 1 x salt

  17. 4 ounces cashew nuts toasted

Instructions Jump to Ingredients ↑

  1. Heat ghee in large skillet and fry the garlic and spices for 3 to 4 minutes, stirring frequently.

  2. Blanch eggplants in boiling water for 4 to 5 minutes.

  3. Drain and 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 and mix with vegetables.

  7. Add tomatoes, cover and cook for 20 minutes.

  8. Just before serving, stir in toasted cashews and serve over rice.

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