Vegetable Cashew Curry

Course : Curry
Serves: 1
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1 tablespoon ghee or butter
2 cloves garlic chopped
1/4 teaspoon cayenne
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
1 piece ginger -- sliced
2 medium eggplants
1 small cauliflower divided into florets
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 / Directions:

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.

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