Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, creamy cashew aubergine curry. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Creamy Cashew Aubergine Curry is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Creamy Cashew Aubergine Curry is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must 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:
- Make ready 6 baby Aubergines
- Take 2 Large handful Cashew Nuts, soaked and blitzed
- Prepare 2 tablespoon rapeseed oil
- Make ready 1 teaspoon mustard seeds
- Make ready 1 teaspoon cumin seeds
- Make ready 1/2 teaspoon fennel seeds
- Prepare 1 white onion finely chopped
- Prepare 2 heap teaspoons grated ginger
- Prepare 2 heap teaspoons green chilli
- Make ready 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
- Get 1/2 teaspoon red chilli powder
- Get 2 teaspoon sweetener of choice
- Take to taste Salt
- Make ready 1/2 teaspoon raw mango powder (amchoor)
- Make ready 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 with this special food creamy cashew aubergine curry recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
