Aubergine and cashew curry
This quick curry is ideal for weekday meal times. Add other ingredients such as courgettes or peppers or even cooked chicken to the curry. If you are not a fan of creamy curries just leave out the double cream.
2 aubergines
2 tbsp oil
1 onion, sliced
1 green chilli, deseeded and finely sliced
2 tbsp Korma curry paste
425g tin chopped tomatoes with garlic
100g (4oz) cashew nuts, lightly toasted
4 tbsp low fat natural yogurt
Fresh coriander leaf, to garnish
1. Cut the aubergines into large chunks.
2. Heat the oil in a large saucepan over medium heat. Add the onion and gently fry for 2 minutes. Add the chilli. Stir in the curry paste and cook for another 2 minutes.
3. Stir in the tomatoes and the aubergines. Season to taste. Cover and simmer for 15 minutes.
4. Add the cashew nuts and simmer for 2-3 minutes.
Serve garnished with a spoonful of yogurt and coriander sprigs and serve with plain rice.
5. Add the cream and cashew nuts and simmer for 5 minutes. Serve garnished with coriander sprigs and serve with plain rice.
helen jones, about 1 month [Offensive? Unsuitable? Report this comment.]
this is a great recipe and i cant wait to try it but how much double cream do you add to the curry and at what poiint of cooking?