Time: 1 hour (estimate)
Servings: 6
Calories per serving: 275 (excluding cashews)
Reheating: Refridgerate, or freeze. Reheat in microwave.
Ingredients
- 2 red onions
- 3 garlic cloves
- 5 red chillis - deseeded
- 1 lemongrass stalk
- 1 tsp. cumin seeds
- 1 tsp. corriander seeds
- 1 small tsp. fennel seeds
- 450 g beetroot
- 5 baby aubergine (brinjal)
- 3 vegetable stock cubes
- 1 tin coconut milk
Cashews (optional)
- 125 g cashew nuts
Method
- In a food processor, mix onions, garlic, chilli and lemongrass to a paste
- Toast cumin, corriander and fennel in a dry frying pan until brown
- Grind spices into a powder
- Chop beetroot and aubergine into chunks
- Fry onion paste for a few minutes
- Add spices - stirring continuously
- Add aubergine and beetroot - fry for two minutes
- Pour in stock and bring to the boil
- Simmer until beetroot is soft
- Add coconut milk - cook for 5 mins
- Season with salt and pepper
- Serve with rice
Cashews (optional)
- Lay cashews on a tray
- Bake for 5-10 minutes, checking / stirring often
- Remove when golden brown
- Garnish curry with cashews