Vegetable Curry with Cashews

Here is another great vegetarian dish. When I was shopping for this meal, I had real trouble locating Madras curry powder. Low and behold, it's labeled as Hot Curry Powder, and on the back of the label it says Hot (or Madras) Curry Powder. Wish I had known that before I searched for 20 minutes! We served this dinner with vegetable samosa's and a cucumber salad after an afternoon of snowshoeing. I chopped and prepped everything in advance, and the actual cooking took no time at all.

Vegetable Curry with Cashews

- 1/4 cup olive oil

- 2 tsp cumin seeds

- 2 cups unpeeled eggplant, diced in 1/2 inch cubes

- 15 ounce can chickpeas, rinsed and drained

- 2 cups 1/2 inch cauliflower florets

- 1 cup diced onion

- 1 cup diced carrot

- 1 cup green beans, cut in 1/2 inch lengths (I used frozen beans)

- 2-3 tsp minced, seeded jalapeno pepper

- 1 tbsp minced, peeled, fresh ginger

- 1 tbsp Madras (or hot) curry powder

- 1 clove garlic, grated

- 1 tsp coarse salt

- 1/2 tsp turmeric

- 13.5 ounce can regular or light coconut milk

- 1/2 cup coarsely chopped unsalted cashews

- 1/4 cup minced fresh cilantro

Heat olive oil in a large skillet over medium-low heat. Add cumin seeds and cook, stirring, until they are a shade darker, about 2 minutes. Add the eggplant and chickpeas and cook, stirring, over medium-high heat, 5 minutes.

Add cauliflower, onion, carrot, green beans, jalapeno, ginger, curry powder, garlic, salt and turmeric. Cook, stirring for five minutes.

Add coconut milk and bring to a boil. Cook over medium heat, stirring occasionally until the sauce has thickened and the vegetables are tender, about 10 minutes.

Sprinkle with cashews and cilantro and serve with rice and naan bread.