Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, creamy cashew aubergine curry. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Creamy Cashew Aubergine Curry is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Creamy Cashew Aubergine Curry is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have 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
- Make ready 2 Large handful Cashew Nuts, soaked and blitzed
- Get 2 tablespoon rapeseed oil
- Make ready 1 teaspoon mustard seeds
- Get 1 teaspoon cumin seeds
- Get 1/2 teaspoon fennel seeds
- Take 1 white onion finely chopped
- Get 2 heap teaspoons grated ginger
- Prepare 2 heap teaspoons green chilli
- Prepare 1 teaspoon turmeric powder
- Take 1 1/2 teaspoon ground coriander
- Take 1/2 teaspoon garam masala
- Prepare 1/2 teaspoon roasted cumin ground
- Get 1/2 teaspoon red chilli powder
- Get 2 teaspoon sweetener of choice
- Make ready 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 this up with this special food creamy cashew aubergine curry recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
