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We hope you got insight from reading it, now let’s go back to creamy cashew aubergine curry recipe. To make creamy cashew aubergine curry you only need 18 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Creamy Cashew Aubergine Curry:
- You need 6 baby Aubergines
- Use 2 Large handful Cashew Nuts, soaked and blitzed
- Prepare 2 tablespoon rapeseed oil
- Take 1 teaspoon mustard seeds
- Use 1 teaspoon cumin seeds
- Get 1/2 teaspoon fennel seeds
- Prepare 1 white onion finely chopped
- You need 2 heap teaspoons grated ginger
- Use 2 heap teaspoons green chilli
- Prepare 1 teaspoon turmeric powder
- Get 1 1/2 teaspoon ground coriander
- Take 1/2 teaspoon garam masala
- Provide 1/2 teaspoon roasted cumin ground
- Take 1/2 teaspoon red chilli powder
- Use 2 teaspoon sweetener of choice
- Take to taste Salt
- Provide 1/2 teaspoon raw mango powder (amchoor)
- Provide Handful coriander, chopped
Instructions to make Creamy Cashew Aubergine Curry:
- 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
- Prep the aubergines by making vertical slits from the bottom to three quarters way up. this should resemble a plus sign +
- 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.
- 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.
- 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
- 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.
- 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.
- Garnish with chopped coriander
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