Delicious Indian Pea and Aubergine Curry Recipe

Pea and  Aubergine Curry
1 h
preparation
Easy
4
Servings
Logo Thanks to Yes Peas !

Our method

  1. Heat the oil in a pan. Add the mustard and cumin seeds.
  2. When the seeds pop add the rest of the spices, ginger, chilli and garlic. Add the tomato puree and a little of the water. Blend to a smooth paste and then add the rest of the water. Season to taste. Let the mixture simmer for about 5 minutes then add the aubergine chunks and coat well with the sauce. Cover the pan and allow to cook for about 12 minutes on a low heat, stirring frequently and adding more water if necessary. Refer to pack cooking instructions to cook the peas. Add the peas and cook for a further 5-10 minutes, stirring frequently.
  3. Serve with cooked brown basmati rice and garnish with fresh coriander.

Tip!

  • The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).

Ingredients

Birds Eye product(s) needed for this recipe

Ingredients List

400 
g
 
frozen peas
2 
tablespoons
 
Sunflower oil
2 
teaspoons
 
Black mustard seeds
1 
teaspoon
 
Cumin seeds
1 
teaspoon
 
Turmeric
2 
teaspoons
 
Ground coriander
1 
teaspoon
 
Ground cumin
2 
teaspoons
 
Ginger, peeled and finely chopped
2 
teaspoons
 
Green chilli, finely chopped
2 
teaspoons
 
Garlic, peeled
2 
tablespoons
 
Tomato puree
300 
ml
 
Water
Sea salt and freshly ground black pepper
2 
large Aubergines, cut into 3cm cubes

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