I found some unsalted cashew nuts in the pantry that I needed to use. We had some friends coming for dinner and one guest was plant-based, so this dish sprung to mind; in fact, it disappeared before we knew it, quickly becoming the dish of the evening. 

Handy Tip: Nuts will go rancid after about six months, though they last longer if you put them in a good airtight container in the pantry. If you keep nuts in the freezer, they will last up to a year.

Roasted Cashew & Eggplant Indian-Style Curry

You Will Need:
Clean hands

Large baking dish, ideally one that can go on the stove top and then into the oven (Note: Don’t use a cast iron pan as tomatoes react with the metal and will give the dish a metallic taste)

Chopping board and knife

Wooden spoon

Serving size: Serves about 4–5 people.

Ingredients:

2 tbs light cooking oil (olive oil also can be used)

1 brown onion, peeled and roughly chopped (any onion works)

4 cloves garlic

1 tbs garam masala

2 tsp chilli powder (more if you like it hot!)

2 eggplants, diced into about 2cm pieces

1 red and 1 yellow pepper, sliced thinly

1–2 handfuls unsalted cashews (salted works too – if using these, go easy on the seasoning)

1 can chopped tomatoes

salt and pepper, to taste 

Handy Tip: Use Indian-style canned tomatoes instead of the spices – these are available at most supermarkets.

Method:

Preheat the oven to fan bake 200°C.

Sprinkle the eggplant pieces with salt and leave for 30 minutes, then rinse in a colander and dry with a tea towel.

While the eggplants are doing their thing, add the oil to the baking dish and warm on the stove on a medium heat, then add the onion and garlic with the spices and sauté till soft.

Once the onions and garlic are soft, add the eggplant pieces, sliced peppers and cashews, and mix well.

Remove the baking dish from the stove and place it in the oven to roast off for approximately 20 minutes, keeping an eye on it so that it doesn’t burn. Stir once or twice.

Remove the baking dish from the oven and return it to the stove top. Add the tomatoes and cook on a medium heat for about 15 minutes, until the tomatoes have thickened into the dish.

Serve with a grain of your choice or with a green salad. A dollop of Greek yoghurt goes well on top.