Aubergine Edamame Korma

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 chopper attachment of a hand blender

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 and edamame

Allow to simmer on a low heat for 20 minutes at least

Finely chop the coriander

Add salt to taste and mix in the coriander leaf