Some of my fondest food memories are from my college days, huddled over cookbooks with my sister, Jacqueline. We’d spend hours dreaming up elaborate feasts for our friends, and our absolute favorite was always Indian cuisine. The vibrant spices and endless variety were a constant source of inspiration. This particular Spiced Eggplant & Pea Curry was born from one of those spontaneous kitchen sessions. My sister whipped it up on a whim, and it instantly became a cherished recipe we’ve made countless times since. It’s simple, comforting, and packed with the authentic flavors we fell in love with all those years ago. I can’t wait for you to try it!
Ingredients
• (Serves 4)
• 2 tablespoons Ghee or butter
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon turmeric
• 2 teaspoons ground coriander
• ½ teaspoon cumin seeds
• ¼ teaspoon cayenne pepper, or more to taste
• 1 medium to large eggplant (1½ pounds / 680g), peeled and cut into 1-inch cubes
• 3 cups / 790g diced canned tomatoes with their juice
• ½ teaspoon salt
• 1 cup / 150g frozen peas
• 1 tablespoon lemon juice
Instructions
1. Heat the ghee or butter in a medium saucepan or Dutch oven over medium heat. Add the diced onion and minced garlic and sauté for 10 minutes, until very soft and translucent.2. Stir in the turmeric, ground coriander, cumin seeds, and cayenne pepper. Cook for 2 minutes, stirring constantly, until the spices are very fragrant.3. Add the cubed eggplant and toss well to coat in the spices. Cook for 2 minutes, then add the diced tomatoes and salt. Stir everything together, cover the pan, and simmer for 25 minutes, or until the eggplant is very tender. Remove the cover for the last 5 minutes of cooking to allow the sauce to thicken.4. Stir in the frozen peas and lemon juice. Cook for 2-3 minutes more, just until the peas are heated through and bright green. Serve immediately.
Nutritional Information
• (per serving)
• Calories: 285 kcal
• Protein: 6g
• Carbohydrates: 27g
• Fat: 18g
• Fiber: 10g
Pro Tips
• For a creamier, less bitter result, toss the eggplant cubes with 1 teaspoon of salt and let them sit in a colander for 30 minutes before cooking. Rinse and pat thoroughly dry.
• To deepen the flavor, toast the whole cumin seeds in the dry pan for 30-60 seconds until fragrant before adding the ghee and onions.
• For a richer curry, stir in ¼ cup (60 ml) of full-fat coconut milk along with the peas at the end of cooking.
• This dish tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
FAQ
Q: Can I make this eggplant and pea curry vegan
A: Absolutely! To make this recipe fully vegan, simply substitute the ghee or butter with a plant-based oil like coconut oil or another neutral vegetable oil. The rest of the ingredients are naturally plant-based.
Q: How can I add more protein to this vegetarian curry
A: To boost the protein, consider adding one can of rinsed chickpeas or brown lentils along with the diced tomatoes. You could also serve the curry over a high-protein grain like quinoa instead of rice.
Q: Is this eggplant curry good for meal prep
A: Yes, this curry is excellent for meal prep. The flavors meld together and often taste even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove or in the microwave.
Q: What can I serve with this eggplant curry
A: This curry pairs beautifully with fluffy basmati rice, naan bread, or roti to soak up the delicious sauce. A side of cooling cucumber raita or a simple green salad also makes a wonderful accompaniment.
