| 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
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