Vegetable Curry With Cashews

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