How to Prepare Award-winning Creamy Cashew Aubergine Curry

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, creamy cashew aubergine curry. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Creamy Cashew Aubergine Curry is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Creamy Cashew Aubergine Curry is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. 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:

1. Get 6 baby Aubergines
2. Prepare 2 Large handful Cashew Nuts, soaked and blitzed
3. Prepare 2 tablespoon rapeseed oil
4. Prepare 1 teaspoon mustard seeds
5. Take 1 teaspoon cumin seeds
6. Get 1/2 teaspoon fennel seeds
7. Get 1 white onion finely chopped
8. Take 2 heap teaspoons grated ginger
9. Take 2 heap teaspoons green chilli
10. Take 1 teaspoon turmeric powder
11. Make ready 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. Prepare 2 teaspoon sweetener of choice
16. Make ready to taste Salt
17. Prepare 1/2 teaspoon raw mango powder (amchoor)
18. Get 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’s going to wrap it up with this special food creamy cashew aubergine curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more 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. Thank you for reading. Go on get cooking!