Aubergine, tomato and cashew nut curry
By: Maria Elia From: Good Food Live
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Aubergine, tomato and cashew nut curry
- Prep time:
- 20 mins
- Cook time:
- 50 mins
- Serves:
- 4
An excellent curry from Maria Elia. Meaty aubergines, tomatoes and crunchy cashews, sharpened with lemon and fresh coriander
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Ingredients
- 2 Aubergines
- 2 tbsp groundnut oil
- 1 small white Onion, finely chopped
- 30g Ginger, finely chopped
- 3 clove Garlic
- 2 red chillies, deseeded, finely chopped
- 1 tbsp Garam masala
- 800g tinned chopped tomatoes
- 1 tsp Sugar
- g roasted cashew nuts, crushed
- lemon juice
- bunch of Coriander, finely chopped
- sea salt
- sprigs Coriander, to garnish
To serve:
- coconut rice
- poppadoms
Method
1. Preheat the oven to 190°C/gas 5.2. Char one of the aubergines over a gas flame, turning frequently, until blackened. Roast the other aubergine in the oven for about 15 minutes. Allow both aubergines to cool, then remove the skins. Place the flesh in a colander to drain of any bitter juices.
3. To make the sauce, heat the oil in a large frying pan over medium heat. Add the onion and gently fry for 2 minutes. Add the ginger, garlic and chilli, followed by the garam masala. Cook for another 2 minutes.
4. Stir in the tomatoes and juice, crushing them slightly.
5. Add the aubergines, sugar and cashews. Season with salt to taste and simmer for 20 minutes.
6. Add lemon juice to taste. Stir in the chopped coriander. Garnish with coriander sprigs.
7. Serve with coconut rice and poppadoms.
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Latest Comment
How many grammes of cashew nuts?