Cashew Curry w Eggplant & Cucumber Salad Served w Rice

Ingredients  

Cashew Curry   

Cashew 500g 
Coconut Milk 1 tin 
Turmeric 1/2 tsp 
Curry powder 2-3tsp 
Salt 
Curry leaf 
Green chilli 1 
Onion ½ 

Method 
 
Boil cashew until soft. 
Add the spices while it’s cooking. 
When it’s mostly cooked add coconut milk. 
Let it boil further for few minutes. 

Salad

• Eggplant                                                                       
• Cucumber 
• Celery 
• Tomato  
• Sprouts 
• Feta 
• Lemon 
• Onions 

1. Firstly, get the eggplant and slice it evenly.  
2. Next, deep fry the eggplant in a pot of oil. 
3. When the eggplant is golden brown and crispy take it off the heat and drain the oil. 
4. Pat the fried egg plant with a kitchen towel to remove the excess oil.  
5. Cut the vegetables listed above into cubes and place into a bowl to mix with the egg plant. Finish the dish by adding squeezed citrus fruits (lemon or lime) with salt and pepper. 

Basmati rice into a rice cooker. Alternatively you can also use a pot by pouring in the desired amount of water to the rice, and boil it on a stove.  

Deep Fried Onion
Finely slice the onion and deep fry the onion.

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