Emily Roux’s Aubergine and Cauliflower Curry
My mother and I love our veggies, veg-centric and vegan dishes appear regularly at our table. This curry is a particular favourite. It has a pleasing creaminess that we love in a good curry.
Mixing cashew nuts and coconut cream together into a paste creates the delicious base for your curry sauce and helps to thicken it. Any unused paste keeps for several days in the fridge; use it to thicken and enrich other dishes or simply enjoy it as a dip.
And don’t stop at aubergine and cauliflower. Experiment with other vegetable combinations that you like. Butternut squash and broccoli are particularly good together!