Aubergine & Cashew Curry Recipe

Curry quick and easy recipes vegan Aubergine

Aubergine & Cashew Curry Recipe

Our Aubergine & cashew curry definitely ticks all the boxes… nutritious & delicious, simple, satifying & freezable, so great for batch cooking for a budget & time friendly midweek meal.

Aubergines are amazing at soaking up & absorbing flavours, so perfect to add to a curry.



1 to 2 aubergine roughly chopped into large chunks

2 onions red or white thinly sliced

1 tin lentils drained

1 x tin chopped tomatoes

1 x can coconut milk

3 garlic cloves grated or crushed

2 inch chunk of ginger grated

 1 x  Bang curry kit or 1 x large tbsp of curry powder

Large handful cashews nuts

Large Handful of fresh coriander

Olive oil

1 chilli optional




1. Get a large pan, pop on a medium heat and add your olive oil

2. Add the auberine and let them brown and soften for approx 10 mins.  Then pop to one side.

3. In the same pan add small drizzle of olive oil, followed by the onions. Let these cook and soften then add the garlic and ginger.

4. Stir and let these cook for a few minutes, add a splash of water if they start to stick. 

5. Add your curry powder and mix in all the spices.

6. Now add your aubergines, coriander (stalks only), lentils, tinned tomatoes & coconut & gently fold everything together.

7. Pop on lid and let this simmer for 30 mins or until it’s reduced. The colour will darken, the liquid will have reduced and it will start to smell AMAZING .. you will know when its ready!

8. Turn off the heat and finish by adding your fresh coriander and cashews.

9. Add some chopped chilli if you like an extra spicy kick.