Creamy and simple, this is the most delicious curry to make at home and hits all the spots for the perfect dinner to make during the week. The curry base is made from blending cashews, ginger and spicy harissa paste and mixing it though curry spices, creamy coconut milk and sweet mango chutney. The roasted aubergines add the perfect wholesome bite to every mouthful.
Make extra or if cooking for yourself save the rest and enjoy throughout the week with flat bread, brown rice or enjoy as an easy pack lunch (it’s as good cold as it is hot).
Serves 4-6 & takes 35 minutes to cook
For the curry
3 large aubergines, cut into bite-sized chunks
1 onion, peeled and diced
2 garlic cloves, peeled and diced
2 red peppers, deseeded and finely sliced
2 tablespoons of curry powder
1x 400g can of coconut milk
100g mango chutney
100g natural yoghurt or coconut yoghurt (optional)
Pinch of chilli flakes
Salt and pepper
For the curry paste
1 chunk of ginger, peeled
3-4 tablespoons of harissa paste (depending how spicy you like it)
2 tablespoons of tomato puree
2 teaspoons of paprika
2 tablespoons of olive oil
Juice of 2 limes
200ml almond milk
Pinch of salt
1. Preheat the oven to 180C, fan setting.
2. Place the aubergine chunks onto a large baking tray. Drizzle with olive oil and a pinch of salt, mix well and cook for 30 minutes, or until soft.
3. While the aubergines are cooking, place a deep pan over a medium heat and add a drizzle of olive oil. Once warm, add the onions, garlic and a pinch of salt. Mix well and cook for 5-10 minutes.
4. Once the onions feel soft, add the red peppers and curry powder. Mix well and cook for a few minutes to soften the peppers, before pouring in the coconut milk. Leave to simmer while you make the curry paste.
5. Place all of the curry paste ingredients into a powerful blender (we use a NutriBullet) and blend until a thick, smooth paste forms - you may need to add another dash of almond milk if needed to blend the paste. If your blender isn’t very powerful, we’d recommend soaking the cashews in boiling water for at least 30 minutes first.
6. Pour the paste into the pan and mix well until everything has come together. Add the mango chutney, mix well and leave the curry to simmer for 10-15 minutes to allow all of the flavours to come together.
7. Once the aubergines have finished cooking, spoon them into the pan and mix through the sauce.
8. Serve with the yoghurt dolloped over the top and a pinch of chilli flakes and pepper.