Indulge in the rich flavors of this Indian Aubergine Curry! Creamy and aromatic, with perfectly fried baby aubergines adding a amazing texture. A true plant-based delight that will leave your taste buds wanting more!
Preparation Time: 15 mins
Cooking Time: 20 mins
Total Time: 35 mins
Portion: 4 people
Ingredients
12 mini aubergines
1 onion
3 garlic cloves
2 tsp fennel seeds
2 tsp caraway seeds
3-4 tsp ground coriander
½ tsp chili powder
½ tsp ground turmeric
300 ml vegetable stock
150 g cashews
2 tins chopped tomatoes
salt
pepper
fresh coriander
Method
Chop the onion and garlic.
In a large saucepan, heat some sunflower oil over a medium heat and sauté the onion for 4 minutes. Add the chopped garlic, cashews and all the spices and cook for a further 2 minutes. Add the chopped tomatoes and vegetable stock. Simmer for 15 minutes. Pour the sauce into a food processor and blend until creamy. Add more water or vegetable stock if needed. Season to taste with salt and pepper.
While the sauce is simmering, cut each baby aubergine into quarters but don’t cut all the way to the end – keep them on the stalk. Heat some sunflower oil in a frying pan on a high heat and fry the baby aubergines for 10-15 minutes. Turn from time to time to make sure they are evenly cooked.
Serve the fried baby aubergines in the curry sauce and garnish with fresh coriander leaves. Serve with rice or naan bread.
Enjoy!
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