Vegetable Curry with Cashews
· 3 servings
Sauté the onion
Peel and finely chop the onion, then sauté it in rapeseed oil.
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.
Add the liquid
Stir in the curry powder, salt and cashews, then pour in the stock or water.
Simmer until tender
Add the peeled, chopped potatoes and the coconut milk, then bring to a boil. Simmer for about 15 minutes, until the potatoes and vegetables are tender.
Season to taste
Finish by seasoning with lemon juice and adding more salt if needed.
Serving tip
Serve it just as it is, or with rice or flatbreads. If you'd like to add more protein, stir in some chickpeas or tofu.