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Vegetable curry with cashews

Yield: 4 servings

Ingredients:

• 1 tb Ghee -- florets
• 2 ea Garlic cloves chopped 2 md Potatoes diced
• 1/4 ts Cayenne 4 oz Green beans chopped
• 2 ts Coriander 1 ea Fresh green chili chopped
• 1 ts Cumin 2 oz Grated coconut
• 1 ts Turmeric 4 oz Boiling water
• 1 ea 3/4" piece of ginger sliced 1 lb Tomatoes skinned & chopped
• 2 md Eggplants Salt
• 1 sm Cauliflower

Instructions:

divided into 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 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"

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