AUBERGINE AND CASHEW CURRY
2 tbsp oil
1 onion, sliced
1 green chilli, finely sliced
2 tbsp Korma curry paste
425g tin chopped tomatoes
100g cashew nuts
4 tbsp cream
Fresh coriander leaf, to garnish
Cut the aubergines into fairly large chunks.
Heat the oil in a saucepan, add the onions and fry for 2 minutes.
Add the chilli, stir in the curry paste and cook for a another 2 minutes.
Stir in the tomatoes and the aubergines. Season to taste, cover and simmer for 15 minutes.
Add the cream and nuts and simmer for a further 3 minutes.
Serve garnished with a spoonful of yoghurt and coriander leaf and serve with plain rice.
This is a very quick and easy to make curry which you can add other ingredients to such as courgettes, peppers or even cooked meats can be added. If you are not a fan off creamy curries just leave out the double cream. It's still lovely!