Steps to Make Creamy Cashew Aubergine Curry

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, creamy cashew aubergine curry. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Creamy Cashew Aubergine Curry is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Creamy Cashew Aubergine Curry is something which I’ve loved my whole life. They’re fine and they look fantastic.

Easiest Way to Prepare Creamy Cashew Aubergine Curry

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

Ingredients

The ingredients needed to make Creamy Cashew Aubergine Curry:

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

Instructions

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

As simple as that Simple Way to Make Creamy Cashew Aubergine Curry

So that’s going to wrap it up for this special food creamy cashew aubergine curry recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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