Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, creamy cashew aubergine curry. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Creamy Cashew Aubergine Curry is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Creamy Cashew Aubergine Curry is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook creamy cashew aubergine curry using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Cashew Aubergine Curry:
- Get 6 baby Aubergines
- Take 2 Large handful Cashew Nuts, soaked and blitzed
- Get 2 tablespoon rapeseed oil
- Get 1 teaspoon mustard seeds
- Take 1 teaspoon cumin seeds
- Prepare 1/2 teaspoon fennel seeds
- Get 1 white onion finely chopped
- Get 2 heap teaspoons grated ginger
- Make ready 2 heap teaspoons green chilli
- Prepare 1 teaspoon turmeric powder
- Take 1 1/2 teaspoon ground coriander
- Get 1/2 teaspoon garam masala
- Make ready 1/2 teaspoon roasted cumin ground
- Make ready 1/2 teaspoon red chilli powder
- Take 2 teaspoon sweetener of choice
- Take to taste Salt
- Take 1/2 teaspoon raw mango powder (amchoor)
- Prepare 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
So that’s going to wrap it up for this special food creamy cashew aubergine curry recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
