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.