Aubergine and Pumpkin Curry
A simple, tasty vegan curry that is a warming winter treat.
There is a long list of ingredients for this recipe, do not be alarmed it is an easy dish to cook.
The inclusion of cashew nuts makes this vegetable curry creamy and provides protein to this plant-based dish. The intensity of the chilli is reduced by the cashews. or coconut milk. If you are not keen on ‘hot’ curry eliminate the green chilli, however, retain the chilli/cayenne as this enhances the other spices and overall flavour.
Ingredients
Prep: 30 mins Cook: 20 mins Serves: 2-3
1 large aubergine, cut into 1.5 cm cubes
½ small pumpkin or 2 sweet potatoes, peeled and cut into 1.5 cm cubes
1 tsp turmeric
½ tsp chilli or cayenne powder
½ tsp salt
1 onion, sliced
1 tsp coconut oil
1 garlic cloves, finely chopped
1 green chilli, deseeded
½ tsp mustard seed
3 fresh curry leaves
½ tsp fenugreek, ground
100 gm (2/3 cup) cashew nuts * (or 100 ml coconut milk for GF)
2 tbsp cashew nuts, dry roasted*
½ lemon, juiced
2 tbsp mint, chopped
Method
SPRINKLE the aubergine and pumpkin with turmeric, chilli powder and salt and leave to infuse 20 minutes.
SOAK the cashew nuts in 150 ml boiling water
FRY the onion in ½ tsp coconut oil for about 5 minutes until lightly browned.
ADD the garlic, green chilli, mustard seeds, fenugreek and curry leaves to the onion and cook 1 minute. Set aside.
FRY the aubergine and pumpkin in the remaining oil until the aubergine is lightly browned.
ADD the onion mix to the aubergine and pumpkin. Add 100ml water, cover and simmer 10 minutes until vegetables are soft.
BLEND the cashew and water to a cream (a handheld blender is adequate). Add this cream to the pan and cook 2-3 minutes. This thickens the curry. If you overcook at this last step the cashew will brown on the base of the pan changing the flavour and texture of the dish.
Serve
Top with dry roasted cashews and chopped mint and add squeeze of lemon juice
Serve with brown rice, and papadoms
Notes
- to prepare in advance, cook to ADD the onion…. cook for 5 minutes and put aside. Reheat and cook till vegetables are soft and finally add cashew cream as instructed.
