Sous Vide Aubergine with Turmeric and Coconut Sauce - Great British Chefs

Ingredients

• 6 baby aubergines
• 1/2 tsp coriander seeds
• 1/2 tsp fennel seeds
• 1/2 tsp cumin seeds
• 50ml of olive oil
• table salt
• sea salt
• freshly ground black pepper
• 200g of kale
• 1 tbsp of olive oil
• 1 tbsp of cashew nuts
• 20g of fresh turmeric, sliced
• 2 shallots, sliced
• 1 knob of ginger, 3cm in length, peeled and sliced
• 20g of cashew nuts, toasted
• 1/4 bunch of coriander stalks
• 400ml of coconut milk
• 1 dash of vegetable oil
• 100g of cashew nuts, toasted
• 100ml of warm water
• salt