Vegetable Cashew Curry

Vegetable Cashew Curry

Course :	Curry
From:	HungryMonster.com
Serves:	1

Ingredients:

1	tablespoon	ghee or butter
2	cloves	garlic
1/4	teaspoon	cayenne
2	teaspoons	coriander
1	teaspoon	cumin
1	teaspoon	turmeric
1	piece	ginger -- sliced
2	medium	eggplants
1	small	cauliflower
2	medium	potatoes -- diced
4	ounces	green beans -- chopped
1	medium	fresh green chile -- chopped
2	ounces	grated coconut
4	ounces	boiling water
1	pound	tomatoes -- skinned and chopped
1	teaspoon	salt
4	ounces	toasted cashews

Preparation:

Heat ghee in large skillet and fry the garlic and spices for 3 to 4 minutes, stirring frequently. Blanch eggplants in boiling water for 4 to 5 minutes. Drain and dice them. Add all the vegetables, including the chile, to the pan. Fry gently for 7 minutes, stirring to mix thoroughly. Dissolve grated coconut in the boiling water and mix with vegetables. Add tomatoes, cover and cook for 20 minutes. Just before serving, stir in toasted cashews and serve over rice.