Creamy Cashew Aubergine Curry

Name: Creamy Cashew Aubergine Curry
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: British
Ingredients: 6 baby Aubergines; 2 Large handful Cashew Nuts, soaked and blitzed; 2 tablespoon rapeseed oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1/2 teaspoon fennel seeds; 1 white onion finely chopped; 2 heap teaspoons grated ginger; 2 heap teaspoons green chilli; 1 teaspoon turmeric powder; 1 1/2 teaspoon ground coriander; 1/2 teaspoon garam masala; 1/2 teaspoon roasted cumin ground; 1/2 teaspoon red chilli powder; 2 teaspoon sweetener of choice; to taste Salt; 1/2 teaspoon raw mango powder (amchoor); Handful coriander, chopped

Chandra Patel @cook_24250503

I travelled to India for the very first time when I was 4 and vaguely remember my grand mother picking these beautiful little deep purple aubergines from our back garden. Ever since then, and many more intriguing visits to my fathers homeland the aubergine became a firm favourite!

Chandra Patel @cook_24250503

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Ingredients

Total cook time 30 minutes

Serves 4 servings

6baby Aubergines
2Large handful Cashew Nuts, soaked and blitzed
2 tablespoonrapeseed oil
1 teaspoonmustard seeds
1 teaspooncumin seeds
1/2 teaspoonfennel seeds
1white onion finely chopped
2heap teaspoons grated ginger
2heap teaspoons green chilli
1 teaspoonturmeric powder
1 1/2 teaspoonground coriander
1/2 teaspoongaram masala
1/2 teaspoonroasted cumin ground
1/2 teaspoonred chilli powder
2 teaspoonsweetener of choice
to tasteSalt
1/2 teaspoonraw mango powder (amchoor)
Handfulcoriander, chopped

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Steps

Total cook time 30 minutes

1

Having pre- soaked the cashews in hot water for 30 minutes, blitz in a smoothie maker adding Extra water to ensuring it is almost a medium batter consistency
2

Prep the aubergines by making vertical slits from the bottom to three quarters way up. this should resemble a plus sign +
3

In a wide pan, heat 1 tablespoon of the oil, once hot, temper with the mustard seeds, once popped add the cumin, nigella & fennel seeds, and curry leaves. Stir for 30 seconds ensuring they do not burn.
Now add the onions and sauté until translucent.
4

Then add the ginger, chilli and chopped garlic & sauté́ for a couple of minutes
Stir in a half a tin of chopped tomatoes, add the dry spices, turmeric, coriander, cumin powder, sea salt, garam Masala, sugar of choice, a dash of lemon juice or amchoor powder and red chilli powder.
5

Mix well and simmer on a low heat for 10 minutes, add a couple of tablespoons of water every few minutes to stop it reducing too much
6

Whilst the Sauce is simmering, in a shallow pan, heat the rest of the oil & sauté́ the aubergines turning on all sides ensuring they are cooked all the way round. Soft and wrinkled is the look.
7

Gently lower the aubergines to the sauce with a ½ cup of water and simmer for around 5- 7 minutes, Once cooked, gently stir in the cashew paste and simmer on a low heat for a few more minutes.
8

Garnish with chopped coriander