Vegetable Curry with Cashews
Eggplant, cauliflower, potatoes, and green beans simmered in a coconut-spiced curry with turmeric, cumin, and coriander. Topped with toasted cashews and served over rice.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minThis is the kind of curry you want simmering on the stove when the house needs warming up.
Ghee-fried garlic and a fragrant spice blend of coriander, cumin, turmeric, ginger, and cayenne form the aromatic backbone.
Eggplant, cauliflower, potatoes, and green beans join the party, then everything gets bathed in a coconut-tomato sauce that’s creamy without being heavy.
A handful of toasted cashews stirred in right before serving adds that buttery crunch that takes this from good to “I need another bowl."
Serve it over steamed basmati rice and let the sauce do the talking.
Pro Tips
- Blanch the eggplant before adding it to prevent it from soaking up all the ghee like a sponge
- Fry the spices for a full 3 to 4 minutes; raw spices taste dusty, toasted spices taste alive
- Dissolve the grated coconut in boiling water to create a quick coconut milk that blends seamlessly into the sauce
- Toast the cashews in a dry pan until golden for the deepest, nuttiest flavor
Ingredients
Directions
Heat ghee in large skillet and 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 toasted cashews and serve over rice.
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