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Spiced Eggplant & Pea Curry – vegetarian recipe
Stav Kogan

Spiced Eggplant & Pea Curry

A simple, comforting, and authentic Spiced Eggplant & Pea Curry born from a spontaneous kitchen session. This cherished recipe is packed with the vibrant flavors of Indian cuisine, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 42 minutes
Total Time 57 minutes
Servings: 4 serving
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • 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!
  • (Serves 4)
  • 2 tablespoons (30 ml / 1 fl oz) Ghee or butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon (5 ml / 0.2 fl oz) turmeric
  • 2 teaspoons (10 ml / 0.3 fl oz) ground coriander
  • ½ teaspoon cumin seeds
  • ¼ teaspoon cayenne pepper, or more to taste
  • 1 medium to large eggplant (1½ pounds / 680g / 24 oz), peeled and cut into 1-inch cubes
  • 3 cups (790 g / 27.9 oz) diced canned tomatoes with their juice
  • ½ teaspoon salt
  • 1 cup (150 g / 5.3 oz) frozen peas
  • 1 tablespoon (15 ml / 0.5 fl oz) lemon juice
  • For a creamier, less bitter result, toss the eggplant cubes with 1 teaspoon (5 ml / 0.2 fl oz) 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 / 2 fl oz) 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.

Method
 

  1. Heat the ghee or butter in a medium saucepan or Dutch oven over medium heat.
  2. Add the diced onion and minced garlic and sauté for 10 minutes, until very soft and translucent. 2.
  3. Stir in the turmeric, ground coriander, cumin seeds, and cayenne pepper.
  4. Cook for 2 minutes, stirring constantly, until the spices are very fragrant. 3.
  5. Add the cubed eggplant and toss well to coat in the spices.
  6. Cook for 2 minutes, then add the diced tomatoes and salt.
  7. Stir everything together, cover the pan, and simmer for 25 minutes, or until the eggplant is very tender.
  8. Remove the cover for the last 5 minutes of cooking to allow the sauce to thicken. 4.
  9. Stir in the frozen peas and lemon juice.
  10. Cook for 2-3 minutes more, just until the peas are heated through and bright green.
  11. Serve immediately.

Nutrition

Calories: 285kcalCarbohydrates: 27gProtein: 6gFat: 18g

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