Title: Vegetable Curry with Cashews
Categories: Vegetarian Spread
Yield: 4 Servings

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

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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