Peas and Eggplant Curry
Creamy, comforting, and packed with flavor, this peas and eggplant curry might actually become a favorite in your recipe rotation! Just another recipe for a more effortless week. :)
Ingredients
- 1 eggplant chopped
- 3 tablespoons olive oil
- 1 onion finely chopped
- 3 garlic cloves minced
- 1 inch ginger grated
- 2 tablespoons tomato paste
- ¼ teaspoon chili flakes
- 1 teaspoon curry powder
- 1 teaspoon cumin ground
- 1 teaspoon coriander seeds ground
- 1 cup (250 ml) coconut milk
- ⅓ cup (80 ml) hot water
- 1 tablespoon peanut butter
- 1 teaspoon maple syrup
- 150 grams frozen green peas
- Salt to taste
- ¼ a lemon's juice
- 8 fresh parsley sprigs finely chopped
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.
Tried this recipe?Let us know how it was!