Aubergine and cashew curry
A super-satisfying curry-in-a-hurry: this quick vegetarian dish is ideal for weekday mealtimes
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Cooking time: 30 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
Add other ingredients such as courgettes or peppers to the curry - or even cooked chicken for a non-vegetarian version.
- 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 cashew nuts, lightly toasted
- 4 tbsp low fat natural yogurt
- Fresh coriander leaf, to garnish
Method
- Cut the aubergines into large chunks.
- 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.
- Stir in the tomatoes and the aubergines. Season to taste. Cover and simmer for 15 minutes.
- Add the cashew nuts and simmer for 2-3 minutes.
- Serve garnished with a spoonful of yogurt and coriander sprigs.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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bj, posted 1 year ago
i tried the atkins diet years ago and it worked and want to try it again. i have been looking at these recipes but dont understand why some have got bread, milk, rice etc in them? i didnt think you were allowed these things?
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helen jones, posted 1 year ago
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?
