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Recipe by: adilie
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See below ingredients and instructions of the recipe
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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