Eggplant-Cashew Curry

Name: Eggplant-Cashew Curry Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 8
Ingredients: * Eggplant fresh 1.25 eggplant unpeeled (approx 1-1/4 lb (remove); * Walnut Oil 2 tbsp (remove); * Onions raw 1.5 cup chopped (remove); * Ginger Root 3 tsp (remove); * Vegetable Broth 1 cup (remove); * Water tap 1 cup (8 fl oz) (remove); * Turmeric ground 1 tbsp (remove); * Cumin seed 1 tsp (remove); * Coriander leaf dried 1 tsp (remove); * Pepper red or cayenne 1 tbsp (remove); * Peppers sweet red fresh 1 medium (approx 2-3/4 long 2-1/2 (remove); * Red Ripe Tomatoes 1 medium whole (2-3/5 dia) (remove); * Brown Rice long grain 4 cup (remove); * Garlic 5 clove (remove); * Cashew Nuts dry roasted .25 cup halves and whole (remove)

Number of Servings: 8

Ingredients

* Eggplant, fresh, 1.25 eggplant, unpeeled (approx 1-1/4 lb (remove) * Walnut Oil, 2 tbsp (remove) * Onions, raw, 1.5 cup, chopped (remove) * Ginger Root, 3 tsp (remove) * Vegetable Broth, 1 cup (remove) * Water, tap, 1 cup (8 fl oz) (remove) * Turmeric, ground, 1 tbsp (remove) * Cumin seed, 1 tsp (remove) * Coriander leaf, dried, 1 tsp (remove) * Pepper, red or cayenne, 1 tbsp (remove) * Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (remove) * Red Ripe Tomatoes, 1 medium whole (2-3/5" dia) (remove) * Brown Rice, long grain, 4 cup (remove) * Garlic, 5 clove (remove) * Cashew Nuts, dry roasted, .25 cup, halves and whole (remove)

Directions

make it and enjoy!

Number of Servings: 8

Recipe submitted by SparkPeople user SUPERSCIENCE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving