Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, creamy cashew aubergine curry. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Creamy Cashew Aubergine Curry is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Creamy Cashew Aubergine Curry is something which I’ve loved my entire life. They are nice and they look wonderful.
Planters Cashews With Rich Flavor And Crunchiness the Makes You Crave More. Combine the aubergines, paneer and cashews with the warm spiced. Great recipe for Creamy Cashew Aubergine Curry. Ever since then, and many more intriguing visits to my fathers homeland the.
To get started with this particular recipe, we must first prepare a few components. You can cook creamy cashew aubergine curry using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Creamy Cashew Aubergine Curry:
- Prepare baby Aubergines
- Take Large handful Cashew Nuts, soaked and blitzed
- Make ready rapeseed oil
- Prepare mustard seeds
- Make ready cumin seeds
- Get fennel seeds
- Get white onion finely chopped
- Make ready heap teaspoons grated ginger
- Take heap teaspoons green chilli
- Prepare turmeric powder
- Take ground coriander
- Make ready garam masala
- Take roasted cumin ground
- Get red chilli powder
- Make ready sweetener of choice
- Get Salt
- Get raw mango powder (amchoor)
- Take coriander, chopped
The cashews add a delicious creaminess whilst keeping it vegan. Mooove over, real cream - this curry is made rich and creamy with (cow-free) cashew cream, which is remarkably similar to heavy cream in appearance, taste, and in-sauce behavior. In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe.
Instructions 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
In fact, cashew cream actually thickens up faster. You won't need anything too exotic, besides maybe garam masala, to make this straightforward recipe. Grind this to form a smooth paste. Heat oil in a pan,add cumin seeds and let it splutter. Next add onion and green chilies and saute until it turns translucent.
So that is going to wrap this up with this special food creamy cashew aubergine curry recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
