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Cashew Curry with Eggplant and Mushrooms

Cashew Curry with Eggplant and Mushrooms

A creamy and aromatic curry featuring roasted vegetables, cashews, and a homemade curry paste.

This rich, plant-forward curry is built on layers of flavor starting with a fresh spice paste, roasted eggplant, and mushrooms. Cashews and Greek yogurt add a luxurious creaminess, while whole spices deepen the aroma and flavor.

Inspired by South Indian flavors, the combination of methi seeds, curry leaves, and whole masala like cardamom and cinnamon gives this dish warmth and depth. Serve it with rice or naan for a nourishing, satisfying meal.

Ideal for a weekend cook or when you want to impress friends with a homemade curry that’s bold yet balanced.

Ingredients

curry paste

  • 4 tomatoes
  • 1 onion
  • 4 garlic cloves
  • 3 cm fresh ginger
  • 1 tsp turmeric
  • 2–3 tbsp Greek yogurt
  • 1–2 red chilies (to taste)
  • 15 cashews
  • 1 tsp ground cumin
  • 1/2 tsp methi seeds (fenugreek)

whole spices

  • 1 sprig curry leaves
  • 5 green cardamom pods
  • 5 cloves
  • 5 strands mace
  • 1 cinnamon stick
  • 1 tsp whole cumin seeds
  • 1 tsp mustard seeds

vegetables

  • 2 eggplants (aubergines), chopped
  • 250 g mushrooms, sliced

Instructions

  1. Marinate the eggplant and mushrooms in a bit of the curry paste spices (turmeric, cumin, yogurt) and set aside.
  2. In a pan, heat oil and sauté onion, garlic, ginger, chilies, cashews, cumin, and methi seeds until golden and fragrant.
  3. Add the tomatoes and cook until soft. Then blend the mixture into a smooth curry paste.
  4. In a separate pan, heat oil and toast the whole spices (curry leaves, cardamom, cloves, mace, cinnamon, cumin seeds, mustard seeds) until aromatic.
  5. Add the curry paste to the pan and cook for a few minutes to deepen the flavor.
  6. Add the marinated vegetables and sauté briefly to coat.
  7. Add water to the mixture and simmer on low heat for about 30 minutes, until the vegetables are tender and the sauce is rich.
  8. Adjust seasoning and serve with warm rice or flatbread.

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