Quench MagazineVegetable Curry with Cashews | Beans and Grains | Quench Magazine
Taste the warmth of spices in this Vegetable Curry with Cashews, featuring eggplants, cauliflower, and potatoes. Perfect over rice!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at quench.me.
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
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