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Pea and Aubergine Curry

Preparation time
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Logo Thanks to Yes Peas !
Preparation time
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  • 400 g frozen peas
    Deliciously Tender Garden 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


  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. 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.
Serving 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).



Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 106 KCal 9 g 0 g 5 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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