🫙 From the Spice Rack
Vegetable Curry with Cashews
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 ...
maineasy
Ingredients8 items
Ingredients
- 1tb ghee
- 2garlic cloves, chopped
- 1/4ts cayenne
- 2ts coriander
- 1ts cumin
- 1ts turmeric
- 13/4" piece of ginger, sliced
- 2md eggplants
Directions
- 1
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
- 2
Blanch eggplants in boiling water for 4 to 5 minutes
- 3
Drain & dice them
- 4
Add all the vegetables, including the chili, to the pan
- 5
Fry gently for 7 minutes, stirring to mix thoroughly
- 6
Dissolve grated coconut in the boiling water & mix with vegetables
- 7
Add tomatoes, cover & cook for 20 minutes
- 8
Just before serving, stir in toasted cashews & serve over rice