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Recipe of Quick Creamy Cashew Aubergine Curry

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Creamy Cashew Aubergine Curry

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We hope you got benefit from reading it, now let's go back to creamy cashew aubergine curry recipe. You can have creamy cashew aubergine curry using 18 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Creamy Cashew Aubergine Curry:

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

Steps 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 sautΓ© 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 Β½ 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.

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