Quench MagazineVegetable Curry with Cashews | Beans and Grains | Quench Magazine

Ingredients

• 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