Vegetable curry with cashews recipe
Recipe ingredients:
- 1 tablespoon ghee or butter
- 2 garlic cloves, chopped
- 1/4 teaspoon cayenne pepper
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 3/4 inch piece of ginger, sliced
- 2 medium eggplants
- 1 small cauliflower, divided into florets
- 2 medium potatoes, diced
- 3 oz. green beans, chopped
- 1 fresh green chili, chopped
- 2 oz. grated coconut
- 3 oz. boiling water
- 1 lb. tomatoes, skinned and chopped
- 1/2 teaspoon salt
- 1 oz. roasted cashews
Recipe method:
- Heat ghee in large skillet, fry the garlic and spices for 3 to 4 minutes, stirring frequently.
- Blanch eggplants in boiling water for 4 to 5 minutes.
- Drain and 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 and mix with vegetables.
- Add tomatoes, cover and cook for 20 minutes.
- Just before serving, stir in roasted cashews and serve over rice.
Tags: vegetable, cashews, recipe, curry, recipes, cooking