Eggplant and Tomato Curry with Cashews

Serves 4


generous splash of oil or ghee
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 small onion, roughly chopped
1 clove garlic
1 teaspoon freshly grated ginger
1/2 green chili, finely chopped, or to taste
1 teaspoon turmeric
1 medium eggplant, halved lengthwise and sliced into 1-inch pieces
1 small tromboncino or zucchini, halve lengthwise and sliced into 1-inch pieces
2 cups chopped tomatoes
1/2 cup water, if needed
2 tablespoons cashews or sesame seeds
sprigs cilantro or Thai basil

  1. Heat the oil in a large skillet over medium heat. Add the cumin and coriander seeds and cook for about 30 seconds, until fragrant.
  2. Add the onion and cook until tender, about 3 minutes.
  3. Add the garlic, ginger, chili, turmeric, eggplant and tromboncino.  Stir to combine, cover and cook for 7 to 10 minutes until the squash is tender.
  4. Add the tomatoes and water if needed.  Stir, cover and cook for 5 to 10 minutes until the vegetables are completely tender.  Garnish with cashews and cilantro sprigs.
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