Vegetable Curry With Cashews

Ingredients

14 gr ghee
2 garlic
1 gr cayenne
4 gr coriander
2 gr cumin
3 gr turmeric
1 3/4 ginger
2 eggplants
1 cauliflower
2 potatoes
65 gr green beans
1 green chili
20 gr coconut
110 ml boiling water
250 gr tomatoes
60 gr cashews

Instructions

Heat ghee in large skillet & fry the garlic & spices for 3 to 4 minutes, stirring frequently. Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice them. Add all the vegetables, including the chili, to the pan. Fry gently for 7 minutes, stirring to mix thoroughly. Dissolve grated coconut in the boiling water & mix with vegetables. Add tomatoes, cover & cook for 20 minutes. Just before serving, stir in toasted cashews & serve over rice. Sarah Brown's Vegetarian Cookbook