Tuesday, January 30, 2007
VEGETABLE CURRY WITH CASHEWS
Yield: 4 servings 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 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. --------------- |
