Vegetable Curry with Cashews
| Yield: | 4 Servings |
| Categories: | Main Dishes, Vegetarian, Curry |
| 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 |
| DIVIDER | -- 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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