Vegetable curry with cashews
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Vegetable curry with cashews
  Curry    Vegetarian    Vegetables  
Last updated 6/12/2012 1:02:33 AM. Recipe ID 26154. Report a problem with this recipe.
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      Title: Vegetable curry with cashews
 Categories: Main dish, Vegetarian, Curries
      Yield: 4 servings
      1 tb Ghee
      2 ea Garlic cloves, chopped
    1/4 ts Cayenne
      2 ts Coriander
      1 ts Cumin
      1 ts Turmeric
      1 ea 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 ea Fresh green chili, chopped
      2 oz Grated coconut
      4 oz Boiling water
      1 lb Tomatoes, skinned & chopped
      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
  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"

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Recipe ID 26154 (Apr 03, 2005)

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