Vegetable Curry With Cashews

Ingredients:

· 1 tbsp ghee or butter
· 2 garlic cloves, chopped
· 1/4 tsp cayenne pepper
· 2 tsp coriander seeds
· 1 tsp cumin seeds
· 1 tsp turmeric
· 1 3/4" piece of ginger, sliced
· 2 medium eggplants
· 1 small cauliflower, divided into florets
· 2 medium potatoes, diced
· oz green beans, chopped
· 1 fresh green chili, chopped
· 2 oz grated coconut
· oz boiling water
· 1 lb tomatoes, skinned & chopped
· 1/2 tsp salt
· oz roasted cashews

Method:

1. Heat ghee in large skillet, fry the garlic & spices for 3 to 4 minutes,
   stirring frequently.
2. Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice
   them.
3. 1. Add all the vegetables, including the chili, to the pan. Fry gently for
      7 minutes, stirring to mix thoroughly.
4. 1. Dissolve grated coconut in the boiling water & mix with vegetables.
      Add tomatoes, cover & cook for 20 minutes.