Smoked Brinjal and Cashew Nut Curry

home, cooking, Hirsch's

Smoked Brinjal and Cashew Nut make an awesome vegetable curry with this dish. The crunch of the nuts gives it a lot of substance, and by grilling or charring the aubergines, it has a unique flavour.


  • 2 – 3 x large brinjals (aubergines)
  • 30 ml sunflower oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely crushed
  • 3 cm fresh ginger, peeled and finely chopped
  • 1 fresh red chilli, deseeded and finely chopped
  • 25 ml garam masala
  • 1 x 800 g tin plum tomatoes and juice
  • 5 ml sugar
  • 100 g roasted cashew nuts, crushed
  • Sea salt and freshly ground black pepper, to taste
  • Juice of 1 x lemon
  • 1 bunch coriander, finely chopped
  • Garnish: Sprig coriander


  1. Char brinjals over the gas flame, turning frequently until blackened. Alternatively, halve brinjals, microwave for 8 minutes on 100% power; then pop under a preheated grill element.
  2. Skin the cooled brinjals and scoop out the flesh. Place in a colander to drain any bitter juices.

Chop into 2 cm cubes.

  1. Heat oil in a large frying pan and sauté onion over medium heat for 3 – 4 minutes.
  2. Add garlic, ginger and chilli; sauté for a minute or two; add garam masala. Sauté for a further two minutes.
  3. Stir in tomatoes and juice, brinjals, sugar and cashew nuts. Stir to mix; season with salt and pepper, and simmer for 20 minutes.
  4. Add a squeeze of lemon juice, to taste.
  5. Stir in the chopped coriander and cook for a minute. Garnish with a coriander sprig and serve with rice, naan, roti, or glass noodles.

Serves 4

For more delicious recipes, grab your cookbook here.

Remember to grab your kitchen essentials here. Stay tuned to our blog for exciting recipes, networking sessions, product knowledge and much more.