Vegetable Curry With Cashews
Ingredients| 1 tbsp ghee |
|
|---|
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
Servings: 4
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