0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains Vegetarian Main dish, Vegetarian, Curry 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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 From: Mark Satterly

A Message from our Provider:

“Have you made God smile today?”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?