Practical Way to Cooking 5-Star Creamy Cashew Aubergine Curry

Hoping to eat Creamy Cashew Aubergine Curry a best restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna guide you with clear procedures on preparing a Creamy Cashew Aubergine Curry like a famous chef made.

We hope you got benefit from reading it, now let's go back to creamy cashew aubergine curry recipe. To make creamy cashew aubergine curry you need 18 ingredients and 8 steps. Here is how you do that.

To cook an unforgettable Creamy Cashew Aubergine Curry, here are the ingridients required:

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

After readying the ingridients, next you are ready to cook your appetizing Creamy Cashew Aubergine Curry by following the instructions on this section:

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 cashews add a velvety richness to this flavorful Indian Chicken Curry - pair with homemade naan bread for the perfect meal! Vegan aubergine curry is easy to make yet impressive to serve to your dinner guests - a true Drain the cashews and place them in a blender with a little of the curry sauce, blend until super *If allergic to nuts, skip or use toasted desiccated coconut instead or tinned coconut milk / cream for a creamier. 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.

Recipe : Creamy Cashew Aubergine Curry

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