Aubergine and cashew curry

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Aubergine cashew nut curry
Average rating: 3 out of 5 star rating

A super-satisfying curry-in-a-hurry: this quick vegetarian dish is ideal for weekday mealtimes

  • Cooking time: 30 mins

  • Serves: 4

  • 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

  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.
  5. 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.

Your rating

Average rating:

3 out of 5 star rating

Your comments

  • 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?

    Report comment

  • 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?

    Report comment

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