aubergine, green bean & cashew nut curry

Aubergine, green bean & cashew nut curry
Aubergine, green bean & cashew nut curry

If this blog had a Comfort Food category, that’s where this delicately-spiced vegetable curry would be filed. Prepare it in advance and serve it up at the end of a busy week when you can’t be bothered to cook a meal from scratch – I promise you won’t regret it.

The aromatic, coconutty sauce is designed to warm and nourish the soul. I spent a while trying to decide which main ingredients to combine with the sauce but I eventually took inspiration from Hugh Fearnley-Whittingstall’s recipe for Aubergine and green bean curry, spurred on by the idea that the tender aubergines, green beans and crunchy cashew nuts would provide a good range of textures.

If you make this curry in advance, hold back on the whole cashew nuts when you prepare the dish and throw them in just before you reheat it. As far as accompaniments go, I’d serve it with basmati rice, Indian-style bread and an array of chutneys.

Print recipe
Aubergine, green bean & cashew nut curry
  1. Preheat the oven to 160C/Gas 4.
  2. Arrange the cashew nuts on a baking tray, place in the oven and roast for 15 minutes until they begin to turn brown.
  3. Meanwhile, arrange the aubergine on 2 large baking trays. Add 2 tbsp oil to the aubergines on each tray and season well with salt. Mix with your hands so that the aubergine is well coated with the oil and salt. Place in the oven and set a timer for 30 minutes.
  4. Chop the onion very finely. I use a food processor for this so that the chopped onion has the texture of a rough purée.
  5. Heat the remaining 1 tbsp oil in a large saucepan over a moderate heat. When the oil is hot, add the onion. Fry for 8-10 minutes, stirring occasionally, until the onion starts to soften.
  6. While the onion is frying, measure 70 g roasted cashew nuts and grind them in a food processor or spice grinder.
  7. Once the onion has been frying for 8-10 minutes, add the garlic and ginger to the saucepan. Fry for a further 2-3 minutes until the mixture is soft and golden.
  8. Add all the remaining ingredients, including the aubergine, to the saucepan, season well with salt and stir to combine. Bring to the boil and simmer for 15 minutes until the aubergine is tender.
  9. Add the yoghurt and the remaining cashew nuts, and simmer for a further 5 minutes.
  1. Spoon the hot curry onto plates or into bowls and sprinkle over the fresh coriander.
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