One of my clients, whom I've been working with for a few months, is having trouble consuming a variety of vegetables.  She grew up with a limited variety of foods and it's been a stretch to acquire a taste for other foods like eggplant or kale.  Creating dishes that pop with flavor is one way to transition from ordinary to extraordinary.  Some soups and curry dishes have deep flavors, so adding in vegetables like cauliflower and eggplant is easy.  During one of our sessions, I made this dish for her to try.  She liked it and thought it would be something she would be willing to make at home.  I hope you will enjoy it too!

Coconut-Vegetable Curry with Cashews

Cook time: 20 min

Serves 4-6

Ingredients:

• 2 TBSP EVOO (extra virgin olive oil)

• 2 tsp. cumin seeds

• 2 cups diced unpeeled eggplant

• 1 can chickpeas, rinsed and drained

• 2 cups ½-inch cauliflower florets

• 1 cup diced onion

• 1 cup diced carrot

• 1 cup ½ inch green beans, cut

• 2-3 tsp. minced, seeded jalapeño or serrano pepper

• 1 TBSP finely chopped, peeled fresh ginger

• 1 TBSP Madras curry powder

• 1 garlic clove, grated

• 1 tsp. salt

• ½ tsp turmeric

• 1 can regular or light coconut milk

• ½ cup roasted unsalted cashews

• ¼ cup finely chopped fresh cilantro

1.      Heat the oil in a large skillet over medium-low heat until shimmering.  Add the 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 for 5 minutes.  Add the cauliflower, onion, carrot, green beans, jalapeño pepper, ginger, curry powder, garlic, salt and turmeric.  Cook, stirring, adjusting the heat to maintain a steady sizzle, for 5 minutes.

2.     Add the coconut milk and bring to a boil. Cook, stirring occasionally, over medium heat until the sauce has thickened, and the vegetables are tender, about 10 minutes.  Spoon the curry into a serving bowl.  Sprinkle with the cashews and cilantro and serve.