Indian

Eggplant-Cashew Curry is for Dinner.

Eggplant-Cashew Curry takes several minutes to prepare.

Eggplant-Cashew Curry takes several minutes to cook.

Eggplant-Cashew Curry makes 8 servings.

The ingredients for Eggplant-Cashew Curry are:

* 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)

Here is how you make Eggplant-Cashew Curry:

make it and enjoy!Number of Servings: 8Recipe submitted by SparkPeople user SUPERSCIENCE.

The nutritional information for Eggplant-Cashew Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 215.6

• Total Fat: 6.8 g
• Cholesterol: 0.0 mg
• Sodium: 135.2 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 5.6 g
• Protein: 5.0 g

Eggplant-Cashew Curry is Indian cuisine.

The dietary needs meet for Eggplant-Cashew Curry is Vegan