Vegetable Curry with Cashews
Yield
4 servingsPrep
15 minCook
35 minReady
50 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
ghee (clarified butter)
|
|
| 2 | cloves |
garlic
chopped |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 2 | teaspoons |
coriander
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
turmeric
|
|
| ¾ | inch |
ginger
|
*
|
| 2 | medium |
eggplant
|
*
|
| 1 | small |
cauliflower florets
divided into florets |
*
|
| 2 | medium |
potatoes
diced |
|
| 4 | ounces |
green beans
chopped |
|
| 1 | each |
green chili peppers
fresh, chopped |
*
|
| 2 | ounces |
coconut
grated |
|
| 4 | ounces |
water
boiling |
|
| 1 | pound |
tomatoes
skinned and chopped |
|
| 1 | x |
salt
|
*
|
| 4 | ounces |
cashew nuts
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
ghee (clarified butter)
|
|
| 2 | cloves |
garlic
chopped |
|
| 1.3 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
coriander
|
|
| 5 | ml |
cumin
|
|
| 5 | ml |
turmeric
|
|
| 0.8 | inch |
ginger
|
*
|
| 2 | medium |
eggplant
|
*
|
| 1 | small |
cauliflower florets
divided into florets |
*
|
| 2 | medium |
potatoes
diced |
|
| 115.6 | ml/g |
green beans
chopped |
|
| 1 | each |
green chili peppers
fresh, chopped |
*
|
| 57.8 | ml/g |
coconut
grated |
|
| 115.6 | ml/g |
water
boiling |
|
| 453.6 | g |
tomatoes
skinned and chopped |
|
| 1 | x |
salt
|
*
|
| 115.6 | ml/g |
cashew nuts
toasted |
|
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.
