Steps to Prepare Homemade Creamy Cashew Aubergine Curry

Creamy Cashew Aubergine Curry
Creamy Cashew Aubergine Curry

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, creamy cashew aubergine curry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty. Learn how to make Creamy Cashew Chicken!

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

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

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So that is going to wrap it up for this exceptional food creamy cashew aubergine curry recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!