Vegetable curry with cashews

Yield: 4 Servings

Ingredients:

1 tb Ghee
2 Garlic cloves chopped
1/4 ts Cayenne
2 ts Coriander
1 ts Cumin
1 ts Turmeric
1 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 Fresh green chili chopped
2 oz Grated coconut
4 oz Boiling water
1 lb Tomatoes skinned & chopped Salt
4 oz Toasted cashews

Instructions:

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