Korma Style Aubergine and Mushroom Curry
with basmati rice and cashews
The quantities provided above are averages only.
Ingredients
150 grams
Mushrooms
5 grams
Coriander
1 unit(s)
Garlic
½ unit(s)
Lime
1 unit(s)
Aubergine
150 grams
Rice
20 grams
Cashew Nuts
(Contains: Cashew nuts May be present: Sesame, Cereals containing gluten, Nuts, Peanut)
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
1 pack(s)
Coconut Milk
1 sachet(s)
Vegetable Stock
(Contains: Celery)
1 sachet(s)
Peanut Butter
(Contains: Peanut)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Thinly slice the mushrooms. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Zest half lime (double for 4p). Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 3cm pieces.
Pop the aubergine pieces on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, then roast on the top shelf of your oven until golden and tender, 20-25 mins.
Pour 300ml water (double for 4p) into a pot and bring to the boil. When boiling, add 1/4tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Heat a large pan over medium heat (no oil!). Once hot, add the cashews and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, remove to a bowl and set aside. Pop your pan back on medium heat and add a drizzle of oil.
Add the mushrooms to the frying pan, season with salt and pepper and stir fry until golden brown, 3-4 mins. Add the garlic and korma paste and stir together and cook for 1 minute. Then pour in the coconut milk, 100ml water (double for 4p), vegetable stock and peanut butter. Stir to combine and bring to the boil, reduce the heat to medium low and simmer until the mixture has reduced by half, 6-8 mins.
Once the aubergine is cooked, remove from your oven and add to the sauce. Once the sauce is cooked, remove from the heat, squeeze in the juice of half a lime (double for 4p) and stir in half the coriander. Season to taste with salt and pepper. Fluff up the rice and stir through the lime zest. Serve the rice in bowls with the curry on top, and sprinkle over the cashews and remaining coriander. Enjoy!
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