At a glance
This comforting vegetable curry comes together in about half an hour, with most of the time spent simmering the potatoes and eggplant until they're tender. The main work happens upfront—sautéing aromatics and whole spices, then briefly frying the vegetables before everything simmers together in coconut milk and stock. The result is a creamy, aromatic dish that's naturally vegan and gluten-free, ready to serve on its own or paired with rice and flatbreads.
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Sauté the onion
Peel and finely chop the onion, then sauté it in rapeseed oil.
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Briefly fry the vegetables
Add the whole cinnamon stick and cardamom pods, then stir in the chopped garlic and ginger. Cut the eggplant into larger chunks, add it to the pan and fry briefly with the rest of the vegetables.
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Add the liquid
Stir in the curry powder, salt and cashews, then pour in the stock or water.
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