Creamy Cashew Aubergine Curry

Steps Cook Recipes Creamy Cashew Aubergine Curry using 18 ingredients and 8 steps

Creamy Cashew Aubergine Curry - - When you have a passion for cooking and you spend lots of time in your kitchen, then almost definitely you might have a considerable quantity of recipes available. Some cooks have an orderly organization system and some don't. If you end up often shuffling by means of mounds of recipes and not discovering what you are in search of, then you must do some organizing.

You can have Creamy Cashew Aubergine Curry using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients cook Creamy Cashew Aubergine Curry

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

Creamy Cashew Aubergine Curry instructions

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.

Creamy Cashew Aubergine Curry - Thank you and good luck