Vegetable Curry With Cashews
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegetarian | Curry, Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | T | Ghee |
| 2 | Garlic cloves, chopped | |
| 1/4 | t | Cayenne |
| 2 | t | Coriander |
| 1 | t | Cumin |
| 1 | t | Turmeric |
| 1 | 3/4" piece of ginger, sliced | |
| 2 | Eggplants | |
| 1 | Cauliflower, divided into | |
| florets | ||
| 2 | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 40
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 804mg
Potassium: 700.2mg
Carbohydrates: 34.5g
Fiber: 5.5g
Sugar: 9.1g
Protein: 4g