Coconut-Vegetable Curry with Cashews
Ingredients ¼ cup Extra Virgin Olive Oil 2 tsp. cumin seeds 2 cups diced (½ inch) unpeeled eggplant (about 8 ounces) 1 can (15–16 ounces) chickpeas, rinsed and drained 2 cups ½-inch cauliflower...
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 oldtownolive.com.
Cooking tools:
- Microplane
- Skillet
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
- Peeler
- Serving bowl
Ingredients
- ¼ cup Extra Virgin Olive Oil
- 2 tsp. cumin seeds
- 2 cups diced (½ inch) unpeeled eggplant (about 8 ounces)
- 1 can (15–16 ounces) chickpeas, rinsed and drained
- 2 cups ½-inch cauliflower florets (from ½ small head, cored and thick stems removed)
- 1 cup diced (½ inch) onion
- 1 cup diced (½ inch) carrot
- 1 cup ½-inch lengths green beans (about 4 ounces)
- 2–3 tsp. minced seeded jalapeño or serrano pepper, plus more to taste
- 1 Tbsp. finely chopped peeled fresh ginger
- 1 Tbsp. Madras curry powder
- 1 garlic clove, grated
- 1 tsp. coarse salt
- ½ tsp. ground turmeric
- 1 can (13.5 ounces) regular or light coconut milk
- ½ cup coarsely chopped roasted unsalted cashews
- ¼ cup finely chopped fresh cilantro
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