Recipe of Award-winning Creamy Cashew Aubergine Curry

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Before you jump to Creamy Cashew Aubergine Curry recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

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Even though it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. The energy used by cooking in an oven is greater by 75%, and perhaps this little bit of knowledge will spur you on to use the microwave more frequently. When it relates to boiling water and steaming vegetables, you can save a lot of energy and do the job faster with countertop appliances rather than a stove. Many men and women wrongly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. You get the highest energy savings by totally loading the dishwasher before commencing a wash cycle. Conserve even more money by air drying as well as cool drying your dishes rather than heat drying them.

The kitchen alone provides you with many small ways by which energy and money can be saved. Natural living is actually something we can all perform, without difficulty. It's concerning being practical, most of the time.

We hope you got benefit from reading it, now let's go back to creamy cashew aubergine curry recipe. To make creamy cashew aubergine curry you only need 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Creamy Cashew Aubergine Curry:

1. You need 6 of baby Aubergines.
2. Take 2 of Large handful Cashew Nuts, soaked and blitzed.
3. Use 2 tablespoon of rapeseed oil.
4. Prepare 1 teaspoon of mustard seeds.
5. Prepare 1 teaspoon of cumin seeds.
6. You need 1/2 teaspoon of fennel seeds.
7. Take 1 of white onion finely chopped.
8. Take 2 of heap teaspoons grated ginger.
9. Take 2 of heap teaspoons green chilli.
10. Take 1 teaspoon of turmeric powder.
11. You need 1 1/2 teaspoon of ground coriander.
12. Get 1/2 teaspoon of garam masala.
13. You need 1/2 teaspoon of roasted cumin ground.
14. Use 1/2 teaspoon of red chilli powder.
15. Use 2 teaspoon of sweetener of choice.
16. You need to taste of Salt.
17. Provide 1/2 teaspoon of raw mango powder (amchoor).
18. Use Handful of coriander, chopped.

Instructions to make Creamy Cashew Aubergine Curry:

1. Having pre- soaked the cashews in hot water for 30 minutes, blitz in a smoothie maker adding Extra water to ensuring it is almost a medium batter consistency.
2. Prep the aubergines by making vertical slits from the bottom to three quarters way up. this should resemble a plus sign +.
3. In a wide pan, heat 1 tablespoon of the oil, once hot, temper with the mustard seeds, once popped add the cumin, nigella & fennel seeds, and curry leaves. Stir for 30 seconds ensuring they do not burn. Now add the onions and sauté until translucent..
4. Then add the ginger, chilli and chopped garlic & sauté́ for a couple of minutes Stir in a half a tin of chopped tomatoes, add the dry spices, turmeric, coriander, cumin powder, sea salt, garam Masala, sugar of choice, a dash of lemon juice or amchoor powder and red chilli powder..
5. Mix well and simmer on a low heat for 10 minutes, add a couple of tablespoons of water every few minutes to stop it reducing too much.
6. Whilst the Sauce is simmering, in a shallow pan, heat the rest of the oil & sauté́ the aubergines turning on all sides ensuring they are cooked all the way round. Soft and wrinkled is the look..
7. Gently lower the aubergines to the sauce with a ½ cup of water and simmer for around 5- 7 minutes, Once cooked, gently stir in the cashew paste and simmer on a low heat for a few more minutes..
8. Garnish with chopped coriander.

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