Suprising mixture of vegetable and cashews. Suprising good… and yeah.. we started to accept the fact, that Candle is preparing delicious stuff saying that there’s no dinner, because its horrible. Ladies and Gentelmen – we’re afraid to say – that was delightful.


1 courgette
1 eggplant
1 cup of broccoli
50 grams of cashew nuts
5 curry leaves
2 stalks lemon grass, or 4 pieces of lemon zest
1 tablespoon ground coriander
1 / 2 tablespoons ground turmeric
1 tablespoon salt
1 tablespoon chili (or less)
225 ml coconut milk
1 tablespoon oil


Cut eggplant into slices about 1 cm thick, put salt and leave for 15 min. to let the juice. Dry with paper towel. Cut eggplant and courgette  into very small cubes.

In a wok or deep pan, heat 1 tablespoon oil . Add diced eggplant and fry for a few minutes, until lightly browned .. Remove from pan. In the same pan, heat another tablespoon of oil and briefly fry the courgette . Add eggplant back. Put the spices and stir everything intensely. Pour coconut milk,  lemon grass and curry leaves. Bring to a boil. Add  cashew nuts, and broccoli and simmer everything together several minutes until vegetables are tender.