Tomato, Aubergine & Mushroom Curry with Cashews

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.


Tomato & Onion Salad with Feta

This is my dad's favourite salad, he always orders it wherever we go. Of course I have fiddled with it and added some feta cheese. I just couldn't resist!

Tomato & Onion Salad with Feta



3 ripe, medium tomatoes, sliced
½ white onion, finely sliced
a chunk of feta
freshly ground black pepper


1 tbsp olive oil
1 tsp balsamic vinegar
a squeeze of lemon juice
freshly ground black pepper


Arrange your tomatoes on a plate, scatter over the onion slices and crumble some feta around the edge of the plate.

Mix the dressing ingredients and drizzle over the salad.

Serves 2 as a starter or 4 as a side dish

My Birthday Menu




Tomato & Onion Side Salad



Maple Cupcakes a la Ricki

I got the recipe for these cupcakes over at Ricki's blog - Diet Dessert & Dogs. They sounded so delicious that I scribbled down the recipe immediately.

I had all the ingredients I needed to make these cupcakes, but only if I converted it to a vegetarian recipe, instead of the vegan recipe that Ricki originally made. I went ahead and made the changes, I was sure Ricki would be fine about it and they turned out great.

I did frost a few of the cupcakes, but I decided they were actually better without the frosting, because they were so light in texture and had that gorgeous hint of maple syrup coming through.

Maple Cupcakes

½ cup milk
½ tsp cider vinegar
½ cup pure maple syrup
13 cup sunflower oil
1 tsp pure vanilla extract
1 13 cups plain flour
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt

Preheat oven to 180c/350f/GM4.

Line 12 muffins cups with muffin cases.

In a medium bowl, whisk together the milk, vinegar, maple syrup, oil and vanilla until well combined. Set aside while you measure the dry ingredients, for at least 2 minutes.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Pour the wet ingredients over the dry and whisk just until combined (do not over mix).

Spoon the batter into the prepared muffin cups. Bake in the preheated oven for 20-25 minutes, until a tester inserted in one of the cupcakes comes out clean. Cool completely before frosting.

Makes 12

Chocolate Maple Cupcakes Muffins coming to a blog near you soon!

Chocolate Orange Cookies

While I was making Cranberry Orange Cookies (a recipe I got from Elyse), I started to think about other variations I could make and once I had scoffed tasted a couple of the cookies, I realised this recipe was a keeper and I had to make them again.

It was the orange peel in the recipe that got me thinking. The orange flavour was quite subtle, so I thought it might be worth adding some orange juice to heighten the flavour and well one thing lead to another and I decided to add chocolate too. I didn't have any chocolate chips left, so I roughly chopped up half a large bar of dark chocolate.

Chocolate & Orange Cookies

3 cups Plain flour
½ tsp bicarbonate of soda
½ tsp salt
1 cup sugar
100g butter, softened
100g cream cheese, softened
grated rind of 1 orange
1 tsp vanilla
3 tbsp orange juice
2 eggs
150g dark cooking chocolate, diced into fairly large chunks

Preheat oven to 180c/350f/gm4

Sieve the flour, baking soda, and salt together, then set aside.

Cream the softened butter, sugar and cream cheese together until light and fluffy.

Add the orange juice, zest and vanilla and stir in. Next, add the eggs, one at a time, beating until just mixed in.

Add in half the flour mixture, stir and then add the chocolate chunks, before adding the rest of the flour. Make sure the flour is well combined, but do not over mix.

Place balls of dough (golf ball size) on baking sheets (I baked mine in batches), and squash down just a little. Bake for 11-12 minutes, until just golden around the edges. The cookies will continue to darken once removed from the oven.

Makes 16 cookies

I am entering this recipe in the blog event - For the Love of Chocolate hosted by Poornima over at Tasty Treats.

The idea behind this event is to cook a dish that has chocolate as a flavour or ingredient.

The rules are here and entries can be made until the 30th of April 2009. Plenty of time for everyone to get entries in and support this lovely new blogger.
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