Recipe of Homemade Creamy Cashew Aubergine Curry

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, creamy cashew aubergine curry. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Creamy Cashew Aubergine Curry is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Creamy Cashew Aubergine Curry is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Make ready 6 baby Aubergines
2. Make ready 2 Large handful Cashew Nuts, soaked and blitzed
3. Make ready 2 tablespoon rapeseed oil
4. Get 1 teaspoon mustard seeds
5. Make ready 1 teaspoon cumin seeds
6. Make ready 1/2 teaspoon fennel seeds
7. Prepare 1 white onion finely chopped
8. Get 2 heap teaspoons grated ginger
9. Make ready 2 heap teaspoons green chilli
10. Get 1 teaspoon turmeric powder
11. Get 1 1/2 teaspoon ground coriander
12. Take 1/2 teaspoon garam masala
13. Make ready 1/2 teaspoon roasted cumin ground
14. Get 1/2 teaspoon red chilli powder
15. Make ready 2 teaspoon sweetener of choice
16. Prepare to taste Salt
17. Prepare 1/2 teaspoon raw mango powder (amchoor)
18. Make ready 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 this up for this exceptional food creamy cashew aubergine curry recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!