This vibrant vegetable curry combines tender eggplant, cauliflower, and potatoes in a rich, aromatic sauce infused with ginger, garlic, and warm spices like cumin, coriander, and turmeric. The dish is finished with toasted cashews for a delightful crunch and a hint of fresh green chili for subtle heat. It&# 226;ÂÂs a comforting, satisfying meal that pairs perfectly with steamed rice or warm naan bread. Ideal for cozy weeknight dinners or sharing with friends, this curry brings authentic Indian flavors to your home kitchen without requiring hard-to-find ingredients. The balance of savory spices and fresh vegetables makes it both healthy and deeply flavorful.
Vegetable Curry With Cashews
Description
This vibrant vegetable curry combines tender eggplant, cauliflower, and potatoes in a rich, aromatic sauce infused with ginger, garlic, and warm spices like cumin, coriander, and turmeric. The dish is finished with toasted cashews for a delightful crunch and a hint of fresh green chili for subtle heat. It's a comforting, satisfying meal that pairs perfectly with steamed rice or warm naan bread. Ideal for cozy weeknight dinners or sharing with friends, this curry brings authentic Indian flavors to your home kitchen without requiring hard-to-find ingredients.Ingredients
Directions
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Heat ghee in a large skillet or deep pan over medium heat.
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Add chopped garlic, sliced ginger, cayenne, coriander, cumin, and turmeric. Fry for 3 to 4 minutes, stirring frequently, until fragrant.
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Meanwhile, blanch diced eggplants in boiling water for 4 to 5 minutes until tender. Drain well.
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Add the blanched eggplant, cauliflower florets, diced potatoes, chopped green beans, and green chili to the skillet with the spices.
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Fry gently for 7 minutes, stirring occasionally to mix thoroughly and coat vegetables in the spice mixture.
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Dissolve grated coconut in 4 oz of boiling water, then pour the mixture over the vegetables in the pan.
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Add the chopped tomatoes and salt. Stir to combine.
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Cover the pan and simmer on low heat for 20 minutes, or until potatoes and cauliflower are tender.
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Just before serving, stir in toasted cashews. Serve hot over rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 34.8kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 10.3mg1%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 3.5g15%
- Sugars 2.3g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute ghee with vegetable oil or coconut oil.
If you prefer a milder curry, reduce the amount of cayenne pepper or omit the green chili.
Toasted cashews can be prepared by dry-roasting raw cashews in a pan over medium heat until golden brown, about 3-5 minutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
