Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, creamy cashew aubergine curry. It is 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 well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Creamy Cashew Aubergine Curry is something that I’ve loved my whole life.
The great part of traveling is sampling different types of food. But even better, is recreating the food when you get home. Aubergine curry is a quick recipe - perfect for those evenings when you want some tasty comfort food and you want it NOW!
To begin 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 cook that.
The ingredients needed to make Creamy Cashew Aubergine Curry:
- Get 6 baby Aubergines
- Prepare 2 Large handful Cashew Nuts, soaked and blitzed
- Take 2 tablespoon rapeseed oil
- Make ready 1 teaspoon mustard seeds
- Take 1 teaspoon cumin seeds
- Prepare 1/2 teaspoon fennel seeds
- Make ready 1 white onion finely chopped
- Prepare 2 heap teaspoons grated ginger
- Take 2 heap teaspoons green chilli
- Take 1 teaspoon turmeric powder
- Make ready 1 1/2 teaspoon ground coriander
- Prepare 1/2 teaspoon garam masala
- Make ready 1/2 teaspoon roasted cumin ground
- Prepare 1/2 teaspoon red chilli powder
- Prepare 2 teaspoon sweetener of choice
- Take to taste Salt
- Prepare 1/2 teaspoon raw mango powder (amchoor)
- Make ready Handful coriander, chopped
Fall just seems to be a magical time over there. This is a lovely rich and creamy curry, full of flavour and protein. It's easy to make and could be one for the weekly staples. Fry the onion in a little oil until soft.
Steps 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
Add the chilli and ginger and fry for a couple of minutes, stirring. This creamy cashew chicken curry recipe is the most tender chicken- your whole family will enjoy it! Try a global cuisine and expand your taste buds. With the colder weather, I've been cooking up some hearty recipes that can warm us up. This creamy cashew chicken curry is irresistible: busy parents.
So that’s going to wrap this up with this exceptional food creamy cashew aubergine curry recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
