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Tomato, Aubergine & Mushroom Curry with Cashews



Tomato, Aubergine & Mushroom Curry with Cashews

2 tsp groundnut oil
1 onion, finely chopped
1 glove garlic, finely chopped
2 red chillies, finely chopped (leave the seeds in for extra heat)
3 cm piece fresh ginger, finely chopped
2 Aubergines
2 large tomatoes, chopped
500g mushrooms, halved or quartered
1 400g tin chopped tomatoes
1 400g tin chickpeas
5 tbsp tomato & coriander balti paste (choose your favourite curry paste)
3 tbsp tomato puree
1 tsp sugar
100g roasted cashew nuts, finely chopped, plus a few to scatter on top of dish
Juice of ½ lemon
1 handful fresh coriander, chopped
salt & freshly ground black pepper


Preheat the oven to 190c/375f/GM 5.

Bake your aubergines in the oven for 20 minutes, then remove them from the oven and leave them in a small plastic bag to cool. This will make them easier to peel. Once cool, peel and chop, then set aside.

Saute the onion, ginger, garlic and chilli in the oil until the onions are translucent. Add the mushrooms and cook for a few minutes, before adding the tomatoes. Follow these with the tinned tomatoes (break them down with the spoon, if they are not already chopped), the tomato puree and the sugar. Next add the aubergines, cashew nuts and chickpeas. Add the curry paste, give a last stir and simmer the curry for 20-30 minutes until the tomatoes have cooked down and the flavours have developed.

Add the lemon juice and fresh coriander and season to taste.

Serve with rice and top with cashew nuts

Serves 4-6

This curry has a really rich, delicious flavour and texture is wonderful. Smooth sauce, chunky vegetables, creamy chickpeas and crunchy cashews. Mmmmm!

Graham loves cashew nuts, so this dish got 10 out of 10 from him and of course it was even better the next day.


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