Aubergine Peanut Curry

Instructions

Make the paste

1. In a pan dry roast the Cashew Nuts until lightly toasted
2. Just before removing, add the Sesame Seeds - these will cook almost instantly
3. Transfer to a blender and add the coconut milk. Blend until smooth - set aside

Curry

1. Pan fry the Aubergine and any other vegetables until soft - set aside
2. Add a chug of oil to a frying pan and add the Mustard Seeds
3. Once they start crackling, add Fennel Seeds and Curry Leaves. After 10 seconds add the Chopped Onion, Ginger and Garlic
4. After 1 minute, add the remaining spices: Cumin Powder, Coriander Powder, Red Chili Powder, Salt, Turmeric Powder, Paprika Powder
5. Add the Coconut / Nut paste - with the heat of the pan it should start to froth. Add the Aubergine and Vegetables immediately after
6. Add some water if needed, reduce the heat and stir well
7. Add Garam Masala to taste and Coriander Leaves to serve