Creamy Cashew Aubergine Curry
Creamy Cashew Aubergine Curry

Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, creamy cashew aubergine curry. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Creamy Cashew Aubergine Curry is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Creamy Cashew Aubergine Curry is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook creamy cashew aubergine curry using 18 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Creamy Cashew Aubergine Curry:
  1. Take 6 baby Aubergines
  2. Make ready 2 Large handful Cashew Nuts, soaked and blitzed
  3. Make ready 2 tablespoon rapeseed oil
  4. Take 1 teaspoon mustard seeds
  5. Get 1 teaspoon cumin seeds
  6. Prepare 1/2 teaspoon fennel seeds
  7. Prepare 1 white onion finely chopped
  8. Prepare 2 heap teaspoons grated ginger
  9. Prepare 2 heap teaspoons green chilli
  10. Prepare 1 teaspoon turmeric powder
  11. Take 1 1/2 teaspoon ground coriander
  12. Get 1/2 teaspoon garam masala
  13. Make ready 1/2 teaspoon roasted cumin ground
  14. Take 1/2 teaspoon red chilli powder
  15. Make ready 2 teaspoon sweetener of choice
  16. Take to taste Salt
  17. Make ready 1/2 teaspoon raw mango powder (amchoor)
  18. Prepare Handful coriander, chopped
Instructions to make Creamy Cashew Aubergine Curry:
  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

So that is going to wrap it up with this exceptional food creamy cashew aubergine curry recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!