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Before you jump to Creamy Cashew Aubergine Curry recipe, you may want to read this short interesting healthy tips about Tracking Your Food: The proper way to Do It.
When you go on a diet one of the first things that you will learn is that it is important to keep track of what you eat during the day. Tracking all of the meals you take in will help you figure out which foods you will be eating as well as which foods you are not eating enough of. One example is that, after monitoring your meals for a few days you might realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. When you write everything down you are able to see which parts of your diet must change as well as have a simpler time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
Write down the time that you are feeding on items. This helps you see what times of day you feel the hungriest, when you find yourself likely to reach for a snack and how to work around those times. After a day or two you might notice that, although you eat lunch at the same time every day, you still feel hungry an hour or so later. This will also enable you to identify the occasions when you start to eat simply to give yourself something to do. This is very important mainly because, once they are recognized, you can find other ways to fill those moments than with unhealthy foods.
Write down how you feel while you eat. This really helps to demonstrate whether or not you use food as a reaction to emotional issues. It may also identify the foods you choose when you are in certain moods. Lots of us will reach naturally for junk food when we feel disappointed or angry and we are more likely to choose healthy options when we feel happy or content. Not only will this enable you to notice when you reach for specific foods based on your mood, it will help you find ways to keep healthier (but similar) options on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got insight from reading it, now lets go back to creamy cashew aubergine curry recipe. You can have creamy cashew aubergine curry using 18 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Creamy Cashew Aubergine Curry:
- Use 6 of baby Aubergines.
- Take 2 of Large handful Cashew Nuts, soaked and blitzed.
- Provide 2 tablespoon of rapeseed oil.
- You need 1 teaspoon of mustard seeds.
- Take 1 teaspoon of cumin seeds.
- Take 1/2 teaspoon of fennel seeds.
- Get 1 of white onion finely chopped.
- You need 2 of heap teaspoons grated ginger.
- Provide 2 of heap teaspoons green chilli.
- Use 1 teaspoon of turmeric powder.
- Get 1 1/2 teaspoon of ground coriander.
- Use 1/2 teaspoon of garam masala.
- Provide 1/2 teaspoon of roasted cumin ground.
- Provide 1/2 teaspoon of red chilli powder.
- Prepare 2 teaspoon of sweetener of choice.
- Prepare to taste of Salt.
- Provide 1/2 teaspoon of raw mango powder (amchoor).
- You need Handful of coriander, chopped.
Instructions to make Creamy Cashew Aubergine Curry:
- 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.
- Prep the aubergines by making vertical slits from the bottom to three quarters way up. this should resemble a plus sign +.
- 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 saut until translucent..
- Then add the ginger, chilli and chopped garlic & saut 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..
- 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.
- Whilst the Sauce is simmering, in a shallow pan, heat the rest of the oil & saut the aubergines turning on all sides ensuring they are cooked all the way round. Soft and wrinkled is the look..
- Gently lower the aubergines to the sauce with a 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..
- Garnish with chopped coriander.
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