Aubergine, Pumpkin Curry

A simple, tasty vegan curry that is a warming winter treat for Paleo and Vegan diets.

There is a long list of ingredients for this recipe, do not be alarmed it is an easy dish to cook.

The inclusion of cashew nuts makes this vegetable curry creamy and a good source of protein. For those with a nut allergy replace the cashew nut with coconut milk (this shall significantly reduce the protein value of the dish).

For Low Calorie diets the cashew nuts replace other protein sources however, limit the quantity eaten and do not serving with roasted cashew nuts on top of the curry.

It is quite spicy with the intensity of the chilli being reduced by the cashews or coconut milk. If you are wary of chilli do not add the green chilli but retain the cayenne or dry chilli as the chilli enhances the multitude of spice flavours while not being ‘hot’.

Diets for which Aubergine, Pumpkin Curry is suitable:

Dairy Free, Diabetic, Gluten Free, Low Calorie, Low Fat, Paleo, Vegetarian and Vegan.


Preparation: 30 mins | Cooking time: 20 mins | Serves: 2-3

1 large aubergine, cut into 1.5 cm cubes
1/2 small pumpkin or 2 sweet potato, peeled and cut into 1.5 cm cubes*
1 tsp turmeric
1/2 tsp chilli or cayenne powder
1/2 tsp salt
1 onion, sliced
1 garlic cloves, finely chopped
1 tsp coconut oil
1 green chilli, deseeded
1/2 tsp mustard seed
3 fresh curry leaves**
1/2 tsp fenugreek, ground
100 gm (2/3 cup) cashew nuts *** (or 100 ml coconut milk for Gluten Free)
2 tbsp cashew nuts, dry roasted****

1/2 lemon (or lime), juiced
2 tbsp mint, chopped


SPRINKLE the aubergine and pumpkin with turmeric, chilli powder and salt and leave 20 minutes to infuse.
SOAK the cashew nuts in 150 ml boiling water
FRY the onion in ½ tsp coconut oil for about 5 minutes until lightly browned.
ADD the garlic, green chilli, mustard seeds, fenugreek and curry leaves to the onion and cook 1 minute. Set aside.
FRY the aubergine and pumpkin in the remaining oil until the aubergine is lightly browned.
ADD the onion mix to the aubergine and pumpkin and add 100ml water, cover and simmer 10 minutes until vegetables are soft (cease cooking at this point if preparing in advance).
BLEND the cashew and water to a cream. Add this cream to the pan and cook 2-3 minutes. This thickens the curry. If you over cook at this last step the cashew will brown on the base of the pan changing the flavour and texture of the dish.


– Top with dry roasted cashews and chopped mint and add squeeze of lemon juice.
– Serve with brown rice, and pappadams.


* Butternut pumpkin can be a problem for Fodmap diet, substitute, Jap pumpkin or Squash.
** Use bay leaves if curry leaves are unavailable.
*** Nut Free diet substitute 100ml coconut milk. Low Fat diet care with quantity of cashew nuts.
**** Do not top with cashews for Nut Free or Low Calorie diets.

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