Aubergine Cashew Korma

Aubergine is a wonderfully meaty vegetable but often people are turned off if they have eaten rubbery aubergine. Aubergine is rubbery if it hasn’t been cooked for long enough. In this recipe you cook it twice, once in the oven and then in the sauce on the hob. So you can be extra sure it is cooked properly. You may have heard that aubergine needs to be salted to remove bitterness. This used to be the case but as the bitterness has been bred out. With modern day varieties it isn’t necessary.

This recipe makes 2 large portions and 4 small portions


3 aubergines

1 large onion

2 garlic cloves

1 teaspoon black mustard seeds

1 small handful fresh curry leaves (not dried)

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon ground ginger

1/2 teaspoon ground turmeric

1 cup cashews

1 cup almond milk

1 can coconut milk

1 handful coriander leaf

Preheat the oven to 220c

Cut the aubergine into bitesize pieces

Bake for 20 minutes, or until the aubergine is just soft

Purée the onion and garlic in a blender or food processor

Heat the oil in a large saucepan, fry the onion and garlic, adding little bits of water if it sticks

Once it has browned push it to the side of the pan

Add a little oil and fry the mustard seeds, when they pop add the curry leaves

Fry for a minute then add the spices

Grind the cashews in the chopper attachment of a hand blender

Add the cashews, almond milk and coconut milk to the pan

Mix well and add the aubergine

Allow to simmer on a low heat for 20 minutes at least until the aubergine is soft and the sauce has thicken. Note that ground cashew can thicken quickly so if it thickens too much add some hot water.

Finely chop the coriander

Add salt to taste, mix in the coriander leaf and serve