15 min prep time
20 min cook time
Serves 4 people
Nuts for Life - Cashew and eggplant curry



  • 2 tbsp olive oil
  • 1 eggplant, diced into 1.5cm cubes
  • 1/4 butternut pumpkin, diced into 1.5cm cubes
  • 400g tin chickpeas, drained and rinsed
  • 3 shallots, thinly sliced
  • 6 garlic cloves, thinly sliced
  • thumb-sized piece ginger, finely chopped
  • 1 long red chilli, thinly sliced
  • 1 bunch coriander, stems finely chopped and leaves picked
  • 2 tsp turmeric
  • 400ml reduced-fat coconut cream
  • 6 kaffir lime leaves
  • 2 tbsp brown sugar
  • 2 tbsp reduced-salt, gluten free soy sauce
  • juice of 1 lemon
  • 1/2 cup roasted cashews, roughly chopped
  • 2 cups cooked basmati rice, to serve
  • 1 lime, cut into wedges, to serve


  • 1 cup self raising flour
  • 1/2 cup reduced-fat Greek yoghurt
  • 50g slivered almonds
  • pinch salt


  1. Heat oil in a large frying pan over high heat. Cook eggplant and pumpkin for 2-3 minutes or until starting to soften. Add chickpeas, shallots, garlic, ginger, chilli and coriander and cook for a further 2-3 minutes or until fragrant. Stir in turmeric, then add the coconut cream.
  2. Add scrunched up kaffir lime leaves, then season with brown sugar, soy sauce and lemon juice. Add cashews and ½ cup water. Simmer for 4-5 minutes or until eggplant and pumpkin are cooked through. Taste and adjust the balance of the sauce with more brown sugar, soy sauce or lemon juice if desired.
  3. To make the flatbreads, combine self raising flour and Greek yoghurt together until the dough is just combined. Add in slivered almonds and a pinch of salt and knead into the dough. Divide dough into four even balls and roll each out to 1-2cm thick using a rolling pin. Cook in a fry pan over medium-high heat for 2-3 minutes or until golden brown on both sides.
  4. Divide curry and rice between serving bowls. Serve topped with coriander leaves, and with almond flatbreads and lime wedges.


To achieve fluffy flatbreads, ensure you use self-raising flour and let the dough rest before rolling out into rounds.


Recipe developed by Sprout (https://sprout.edu.au) for Nuts for Life.
Nutrients per serve
Energy 3,335kJ
Protein 24.2g
Fat 35g
Saturated fat 10.6g
Carbohydrate 86.8g
Sugars 18.2g
Dietary fibre 15.9g
Sodium 982mg

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