This is a perfect warming curry as the days start to turn cooler. It is very easy to make and doesn’t require an endless list of spices. Aubergines make a great base for curries as they soak up loads of flavour. The ginger adds a kick without making the dish too spicy and the cashews add a wonderful creamy nuttiness. Cardamom compliments the ginger (they come from the same family), with its warm, spicy-sweet flavour. I like to add a few pods when cooking rice to accompany the dish too.  


Serves 2
1/2 red onion
1 garlic clove
1 aubergine
1 large tomato
1 thumb fresh ginger
200ml coconut milk
300ml veg stock
1/2 tsp turmeric
50g cashews
2 bay leaves
5 cardamom pods- gently crushed to open the husks
Salt and oil for cooking

Prepare you vegetables to start; finely slice the onions, separately mince the garlic and ginger and chop the tomato and aubergine into bite sized chunks.

In a heavy based, large saucepan or casserole dish, fry the chopped onion and garlic in a little oil and a generous pinch of salt until soft.

Add the rest of the ingredients, cover and bring to a simmer over a medium heat. Turn down to a low heat and leave to simmer gently for about 30 minutes. Steam rice whilst curry is cooking. Adding some turmeric, a bay leaf and cardamom to the rice whilst cooking will give it a lovely, complimentary flavour.

Take the lid off and turn the heat up slightly for a further 10 minutes to allow the liquid to reduce and thicken a little.

Serve with rice and soft, warm naan bread.

Main: vegetarian, vegan, plant based