---------- Recipe via Meal-Master (tm) v8.02
 
      Title: VEGETABLE CURRY WITH CASHEWS
 Categories: Main dish, Vegetarian, Curry
      Yield: 4 servings
 
      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
           -- 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
 
  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 From: Mark Satterly
 
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