Creamy eggplant curry

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Eating vegetarian meals frequently throughout the week helps reduce our carbon footprint.  You won’t miss the meat because in this dish, the vegetables are the stars!  This recipe is from Curries: 40 Authentic Curry Recipes from Around the World (a gift from our friend Therese).

Serves 4

• 2/3 cup cashews
• 2 garlic cloves
• 1 tbs ginger
• 3/4 cup water

• 2 tbs ghee, grass-fed butter or extra virgin olive oil
• 1 onion
• 1 eggplant, chopped into chunks
• 1 cauliflower, chopped
• 1 lb of green beans, chopped
• 16 oz organic heavy cream
• cilantro and scallions for garnish

• 1/4 tsp turmeric
• 1 tsp cinnamon
• 1 tsp cardamom

1.  Heat large skillet over medium-high heat.  Add cashews and stir constantly.  Cook until golden brown.  Remove from heat and let cool.  In a small blender, add nuts, garlic, ginger and 1 tablespoon of water.   Blend until paste is coarse.

2.  Melt ghee, butter or EVOO over medium high heat.  Add onion and cook until translucent.  Add nut paste and stir fry for 5 minutes.  Stir in spices cardamom, cinnamon and turmeric.  Stir in heavy cream and remaining water, and bring to boil.  Reduce heat to low, cover and simmer for 5 minutes.

3.  Add cauliflower and simmer, covered for 5 minutes.  Stir in eggplant and green beans, and continue to simmer until all the vegetables are tender.   Check the sauce occasionally to make sure it is not sticking to the bottom of the pan. Garnish and serve over bed of rice.