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
4 oz green beans, chopped
1 fresh green chili, chopped
2 oz grated coconut
4 oz boiling water
1 lb tomatoes, skinned & chopped
1/2 tsp salt
4 oz roasted cashews

Vegetable Curry With Cashews

     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. Add all the vegetables, including the chili, to the pan. Fry gently for 7 minutes, stirring to mix            thoroughly.
     4. Dissolve grated coconut in the boiling water & mix with vegetables. Add tomatoes, cover            & cook for 20 minutes.
     5. Just before serving, stir in roasted cashews & serve over rice.