Creamy Cashew Aubergine Curry
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!
Creamy Cashew Aubergine Curry
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!
Cooking Instructions
- 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
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