Cashew Curry w Eggplant & Cucumber Salad Served w Rice


Cashew Curry   

Cashew 500g 
Coconut Milk 1 tin 
Turmeric 1/2 tsp 
Curry powder 2-3tsp 
Curry leaf 
Green chilli 1 
Onion ½ 

Boil cashew until soft. 
Add the spices while it’s cooking. 
When it’s mostly cooked add coconut milk. 
Let it boil further for few minutes. 


  • Eggplant                                                                       
  • Cucumber 
  • Celery 
  • Tomato  
  • Sprouts 
  • Feta 
  • Lemon 
  • Onions 
  1. Firstly, get the eggplant and slice it evenly.  
  2. Next, deep fry the eggplant in a pot of oil. 
  3. When the eggplant is golden brown and crispy take it off the heat and drain the oil. 
  4. Pat the fried egg plant with a kitchen towel to remove the excess oil.  
  5. Cut the vegetables listed above into cubes and place into a bowl to mix with the egg plant. Finish the dish by adding squeezed citrus fruits (lemon or lime) with salt and pepper. 

Basmati rice into a rice cooker. Alternatively you can also use a pot by pouring in the desired amount of water to the rice, and boil it on a stove.  

Deep Fried Onion
Finely slice the onion and deep fry the onion.