| | Directions | | Melt butter in a saucepan and add salt, curry powder and chicken broth. When broth is simmering, add potatoes, green beans, tomato and onions. Cover and simmer 5 minutes. Add cauliflower, cover and simmer another 5 minutes. Stir in peas, and continue to simmer vegetables uncovered for 10 minutes more, or until vegies are cooked and liquid is reduced. Add cashews a few minutes before serving. Great over rice. If you like spicier curry, feel free to increase. |
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| Ingredients | | - |  | 1/4 cup butter |
| - | | 1/2 teaspoon Salt |
| - | | 1 tablespoon curry powder |
| - | | 1 cup chicken broth |
| - | | 2 potatoes, peeled and cubed |
| - | | 1 cup green beans, cut into 1 inch pieces |
| - | | 1 tomato, peeled and chopped |
| - | | 1/2 cup green onions, finely sliced |
| - | | 1 head cauliflower, broken into florets (small head) |
| - | | 1/2 cup fresh peas, shelled |
| - | | 1/3 cup cashews, halved |
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