Creamy Cashew Aubergine Curry. Aubergine curry is a quick recipe - perfect for those evenings when you want some tasty comfort food and you want it NOW! Creamy Coconut Curry Lentil Soup - Ready when you are. This creamy cashew curry is pure comfort food that's full of delicious flavor and spices (like Sri Lankan curry powder, turmeric and chili powder), plus Traditionally, a Sri Lankan cashew curry is cooked with only cashew nuts, but some people also love to add peas!
This creamy cashew chicken curry is so quick and easy to make and is absolutely delicious served with warm roti for an easy weeknight dinner.
It's the time of the year that I am most jealous of Americans or anyone living there.
Fall just seems to be a magical time over there.
You can cook Creamy Cashew Aubergine Curry using 18 ingredients and 8 steps. Here is how you Prepare that.
Ingredients of Creamy Cashew Aubergine Curry
- It's 6 of baby Aubergines.
- It's 2 of Large handful Cashew Nuts, soaked and blitzed.
- You need 2 tablespoon of rapeseed oil.
- It's 1 teaspoon of mustard seeds.
- It's 1 teaspoon of cumin seeds.
- Prepare 1/2 teaspoon of fennel seeds.
- It's 1 of white onion finely chopped.
- Prepare 2 of heap teaspoons grated ginger.
- Prepare 2 of heap teaspoons green chilli.
- Prepare 1 teaspoon of turmeric powder.
- You need 1 1/2 teaspoon of ground coriander.
- You need 1/2 teaspoon of garam masala.
- You need 1/2 teaspoon of roasted cumin ground.
- You need 1/2 teaspoon of red chilli powder.
- It's 2 teaspoon of sweetener of choice.
- It's to taste of Salt.
- Prepare 1/2 teaspoon of raw mango powder (amchoor).
- It's Handful of coriander, chopped.
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.
Creamy Cashew Aubergine Curry step by step
- 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.
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. Add the chilli and ginger and fry for a couple of minutes, stirring. Creamy cashews add a velvety richness to this flavorful Indian Chicken Curry - pair with homemade naan bread for the perfect meal!