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  • Recipes
  • Kate Austen’s Caramelised Aubergine Curry with Lemon Cashew Rice
Kate Austen’s Caramelised Aubergine Curry with Lemon Cashew Rice

By M&S Food
A show-stopping vegetarian curry, as seen on Cooking with the Stars from chef Kate Austen. This is a dish that rewards time and care, from patiently caramelised aubergines to fragrant whole spices and a rich…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

24 total
  • 2 M&S Remarksable Value aubergines, cut into big chunks
  • 1 tbsp vegetable oil
  • 2 red onions, 1 sliced, 1 finely diced
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 15g curry leaves
  • 2 cloves
  • 1 cinnamon stick
  • 2cm piece ginger, grated
  • 1 tbsp ground turmeric, plus 2 tsp
  • ½ jar M&S Tamarind Paste
  • 3 tbsp M&S Collection Maple Syrup
  • 400ml tin coconut milk
  • 100g basmati rice
  • 100ml M&S Organic Coconut Oil
  • 40g cashews
  • 1 tbsp yellow mustard seeds
  • 1 fresh chilli, halved
  • 2 lemons, juice only
  • ½ cucumber
  • 200g M&S Remarksable Value Greek Style Live Yoghurt
  • 10g mint, leaves picked and chopped
  • 40g baby spinach
  • 2 limes, 1 juiced, 1 cut into wedges

Method

9 steps

  1. Step 1

    Put the aubergine chunks into a colander and season well with salt. Leave to stand for 20 mins, then pat thoroughly dry with kitchen towel.

  2. Step 2

    Heat a splash of oil in a large pan over a medium heat. Add the sliced red onion and cook gently for 10–12 mins, stirring regularly, until soft and golden.

  3. Step 3

    Lightly crush the coriander and cumin seeds using a pestle and mortar, then add to the pan along with 10g of curry leaves, cloves and cinnamon stick. Cook briefly until fragrant, then stir in half of the grated ginger, 1 tbsp turmeric, tamarind paste, 2 tbsp maple syrup and the coconut milk. Bring to a gentle simmer, cover and cook on a low heat for 15 mins.

  4. Step 4

    Meanwhile, bring a large pan of water to the boil. Rinse the rice under cold water, add to the boiling water and cook uncovered for about 11 mins until just tender. Drain, return to the pan, cover and leave to steam for 5 mins.

  5. Step 5

    Heat most of the coconut oil in a separate small pan over a medium heat. Fry the cashews for 2–3 mins until golden, then lift out with a slotted spoon and set aside. Add the mustard seeds, the remaining ginger, turmeric, chilli and the remaining curry leaves to the hot oil, cooking gently until lightly crisp. Remove from the heat, stir in 1 tbsp of maple syrup and the lemon juice, then leave to stand briefly. Fold this fragrant mixture and the fried cashews through the cooked rice, then season to taste.

  6. Step 6

    Heat a frying pan over a high heat with the remaining coconut oil and fry the salted aubergine chunks for 5–7 mins, stirring regularly, until golden and beautifully charred.

  7. Step 7

    Grate the cucumber and firmly squeeze out any excess liquid. Mix it in a bowl with the finely diced red onion, chopped mint and Greek-style yoghurt, then season to taste and set aside.

  8. Step 8

    Stir the baby spinach into the curry sauce, cover with a lid and allow the leaves to wilt. Gently stir in the charred aubergine chunks, then season the curry with the lime juice.

  9. Step 9

    Divide the lemon cashew rice between plates and top with the aubergine curry. Serve with a generous spoonful of the cucumber raita and the remaining lime cut into wedges for squeezing over.