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Vegetable Curry with Cashews

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YIELD

4 servings

PREP

15 min

COOK

35 min

READY

50 min

Ingredients

1 15
TABLESPOON ML GHEE (CLARIFIED BUTTER)
2 2
CLOVES CLOVES GARLIC
chopped
¼ 1.3
TEASPOON ML CAYENNE PEPPER
2 1E+1
TEASPOONS ML CORIANDER
1 5
TEASPOON ML CUMIN
1 5
TEASPOON ML TURMERIC
¾ 0.8
INCH INCH GINGER *
2 2
MEDIUM MEDIUM EGGPLANT *
1 1
SMALL SMALL CAULIFLOWER FLORETS
divided into florets *
2 2
MEDIUM MEDIUM POTATOES
diced
4 115.6
OUNCES ML/G GREEN BEANS
chopped
1 1
EACH EACH GREEN CHILI PEPPERS
fresh, chopped *
2 57.8
OUNCES ML/G COCONUT
grated
4 115.6
OUNCES ML/G WATER
boiling
1 453.6
POUND G TOMATOES
skinned and chopped
1 1
X X SALT *
4 115.6
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 379 59% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 42mg 2%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 28%
Sugars g
Protein 19g
Vitamin A 23% Vitamin C 41%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber, Low Sodium
 

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