Cape Malay Eggplant Curry with Garam Masala Cashews

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Mopped up with some flaky rotis or steamed rice, this easy, deliciously mild vegetarian curry is for sure a winner. Eggplants, like zucchini, are very mild and quite bland in taste, so they are perfect for the bold curry dishes as they will absorb the flavour of whatever they are cooked with. Cape Malay cuisine is known for its fruity, mild spices and full-bodied flavours, which are heavily influenced by Malaysian, Indonesian and East African slaves, who were brought to Cape Town by Dutch settlers in the 17th and 18th centuries.

 

	Garam Masala Cashews
650 g Eggplant, cut into 4cm pieces 60 ml Olive oil 1/2 tsp Sea salt 1/2 tbsp Garam masala 1 tsp Ground turmeric 1/2 tsp Cumin seeds 1/2 tsp Mustard seeds 1 Red onion, sliced 2 Garlic cloves, crushed 1/2 tbsp Ginger, grated 1 tsp Chilli powder (or to taste) 1/2 tbsp Tomato paste 2 Tomatoes, chopped 150 ml Coconut cream 100 ml Vegetable stock Coriander, to serve Flatbreads or rice, to serve	60 ml Olive oil 100 g Raw cashews, roughly chopped 1 tsp Garam masala 1 Large garlic clove, peeled and finely chopped

1. Preheat oven to 220C/400F. Line a large baking tray with baking paper.
2. Combine half of the olive oil, 1/2 tsp salt flakes, 1 tsp garam masala and 1/2 tsp ground turmeric in a large bowl, then add the eggplant and toss to coat completely. Scatter over the prepared tray.
3. Roast for 20 minutes or until eggplant is slightly charred on the edges and tender, but still holding its shape.
4. Meanwhile, heat remaining olive oil in a saucepan over medium high heat. Add the cumin and mustard seeds and cook for 30 seconds until fragrant, then add the chopped onion and cook, stirring often, for 3-4 minutes until softened.
5. Add garlic and ginger, chilli powder, remaining garam masala and turmeric. Cook, stirring constantly, for a further 1 minute or until fragrant. Add tomato paste and chopped tomatoes and cook, stirring often, for 5 minutes until broken down slightly.
6. Add roasted eggplant to the pan and stir to combine, then season and add the coconut cream and vegetable stock. Bring to a simmer and cook, stirring occasionally, for a further 10 minutes until reduced slightly. Remove from heat.
7. For the cashews, heat the olive oil over medium-high heat in a small frypan. Add the cashews and cook, stirring often, for 2-3 minutes until starting to blister, then add the garam masala and garlic and stir to combine, then remove from heat. Cool, then drain on paper towel.
8. Serve the eggplant curry with flatbreads or rice, and top with cashews and coriander.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com