Peas and Eggplant Curry
If you’re familiar with my recipes, you know by now that I’m super into Indian food, so I’m always making different curries. This curry is a simpler version of something you’d find in an Indian restaurant, but delicious nonetheless.
If you’re not up for tackling a complicated recipe, give this one a shot—it’s seriously tasty!
📝 Ingredients I’ve used for this peas and eggplant curry
If you wish to get started, these are the ingredients I’ve used to make this curry:
- 1 medium eggplant: you gotta have this—it’s the star of the dish.
- 3 tablespoons of olive oil
- 1 onion: just gives that savory kick you need.
- 3 garlic cloves: everything’s better with garlic, right?
- 1 inch of ginger: fresh, to bring that zing into the mix.
- 2 tablespoons of tomato paste
- 1/4 teaspoon of chili flakes, 1 teaspoon of curry powder, 1 teaspoon of cumin, 1 teaspoon of ground coriander seeds: the spice squad that brings the heat and aroma.
- 250 ml of coconut milk
- 80 ml of hot water
- 1 tablespoon of peanut butter: trust me, it’s like a secret weapon for richness.
- 1 teaspoon of maple syrup
- 150 grams of frozen green peas: they add a pop of color and a slightly sweet taste.
- 8 fresh parsley sprigs
- 1/4 of a lemon: squeezed for a bit of tang.
- Salt to taste
👨🏻🍳 How I made this peas and eggplant curry
First I grabbed a medium-sized eggplant, chopped it up, sprinkled some salt over it, and set it aside for 15-20 minutes while I started to prepare the other ingredients.
This was to get some of that moisture out, allowing it to better absorb the flavors in the pan. Also, make sure you chop the eggplant into relatively small bits to facilitate cooking.
I heated some olive oil in a pan and threw in the onion, garlic, and ginger. I stirred them around until they got this nice, golden hue and were kind of translucent. Next up was 2 tablespoons of tomato paste; I stirred that in until everything mixed up well.
Now, for the spices. I added 1/4 teaspoon of chili flakes, 1 teaspoon of curry powder, 1 teaspoon of cumin, and 1 teaspoon of ground coriander seeds. I let them cook for a bit so they could get all fragrant and nice—you’ve gotta let those spices bloom to really get the flavor going. 🙂
When the pan got a bit dry, I splashed in some hot water to deglaze it. Then came 250ml of coconut milk and 80ml of hot water to create this creamy sauce. To add some more depth, I put in 1 tablespoon of peanut butter and 1 teaspoon of maple syrup.
I tossed the eggplants into the pan and let them cook until they were soft, which took between 10 and 15 minutes on low-medium heat.
Then, I added 150 grams of frozen green peas since they don’t take long to cook (about 2-3 minutes). I seasoned with salt and squeezed in juice from 1/4 of a lemon to brighten everything up. Just before serving, I mixed in 8 chopped fresh parsley sprigs for that fresh kick.
And there you have it! Just serve it with some rice, and you’re good to go!
💬 Frequently asked questions
What other veggies can I include in this recipe to replace the eggplant?
Different veggies can complement a pea curry well, such as sweet potato, and carrot. If you’re looking for more inspiration, you might like this chickpea and okra curry or this peanut curry with cabbage and mushrooms.
What are some common side dishes to serve with this curry?
You can’t go wrong with a side of steamed rice or some fluffy naan bread. A cool cucumber salad is also a great choice to balance the curry’s heat.
How to store this curry?
Keep any leftover curry in an airtight container in the fridge for up to 3 days. You can also freeze it for 2 to 3 months.
Peas and Eggplant Curry
Ingredients
- 1 eggplant
- 3 tablespoons of olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1 inch of ginger grated
- 2 tablespoons of tomato paste
- 1/4 teaspoon of chili flakes
- 1 teaspoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of ground coriander seeds
- 1 cup of coconut milk 250 ml
- 1/3 cup of hot water 80 ml
- 1 tablespoon of peanut butter
- 1 teaspoon of maple syrup
- 150 grams of frozen green peas
- 8 fresh parsley sprigs finely chopped
- 1/4 a lemon’s juice
- Salt to taste
Instructions
- Prepare the eggplant by cutting it into bite-sized pieces and sprinkling salt over them. Allow them to rest for 15-20 minutes.
- In a skillet, heat a tablespoon of oil over medium heat. Sauté the onion, garlic, and ginger until they turn golden and emit a fragrant aroma, about 3 minutes.
- Incorporate the tomato paste and then introduce the chili flakes, curry powder, cumin, and ground coriander seeds, stirring continuously for about a minute until the spices release their aroma.
- Deglaze the pan with a splash of hot water.
- Gradually pour the coconut milk, and 80 ml of hot water, followed by the peanut butter and sweet maple syrup, stirring until everything is combined.
- Add the eggplant pieces and cook until they become tender approximately 10-15 minutes.
- Add the frozen green peas and cook for an additional 2-3 minutes until they are heated through.
- Mix in the salt and lemon juice and finally add the chopped parsley.
- Serve with rice or naan bread on the side.
Video
Notes
- I’ve used 1/4 teaspoon of chili flakes because my wife doesn’t tolerate spicy food that much. But if you love spiciness, feel free to increase the amount.
🌟 Enjoyed this recipe? I’d love to hear about it!
If you made this recipe, please take a moment to leave a rating and share your thoughts in the comments below. Your feedback not only helps others discover these recipes but also inspires me to keep creating more yummy food for you!
And if you share your delicious creation on Instagram or Facebook, don’t forget to tag us @gentle_plate — we can’t wait to see what you’ve made!
