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Dinner  /  February 3, 2010

Spiced Eggplant Curry with Peas

by Rebekah Kuk
A delightfully flavorful way to use eggplant
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This post was updated on 3.1.22

I’ve been meaning to post this recipe for weeks. This and other delicious recipes that I’ve created (from my head, not from a cookbook! I’m always thrilled when that happens!). Things have been rather busy for me and Justin, since we just bought a house. The moving and unpacking took up a lot of time, and now I’m very focused on making the house into a home. (The kitchen was the first room to get unpacked, surprise, surprise.) So, while I’ve still been cooking every week, I haven’t had as much time to post the results. Hopefully this will be the start of more regular posts.

Spiced Eggplant Curry with Peas
I love the crunch of roasted cashes with eggplant and cilantro

Anyways, Happy February everyone. This is the month when it’s still cold and snowy (even in Baltimore, we just got about 6 inches of snow) and everyone starts to get really antsy for Spring. This Eggplant Curry recipe is a tribute to the still-cold weather. The not-too-spicy combination of yummy seasonings, chewy eggplant, and crunchy cashews (my only addition to the recipe) makes me feel cozy inside and helps me to enjoy the last remnants of winter.

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Thanks for reading everyone! Until next time,

Rebekah

Spiced Eggplant Curry with Peas

Spiced Eggplant Curry with Peas

Rebekah KukRebekah Kuk
This curry is a delightfully flavorful way to use eggplant, featuring warm spices, fresh cilantro, and crunchy toasted cashews.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine Indian
Servings 6

Equipment

  • Large skillet or Dutch oven

Ingredients
  

  • 2 tbsp ghee or coconut oil
  • 1 tbsp mustard seeds
  • 2 tbsp sesame seeds
  • 2 tsp cumin seeds ground cumin works fine too
  • 1 medium onion chopped
  • 1/2 tsp salt
  • 2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 2 medium eggplants peeled and cut into 1/2 inch cubes
  • 1 cup coconut milk
  • 2 cups frozen green peas
  • 1/2 cup roasted cashews for garnish
  • 1/2 cup cilantro for garnish
  • optional rice or flatbreads for serving

Instructions
 

  • If serving with rice, start the rice now.
  • Heat ghee or coconut oil over medium heat in a large skillet or Dutch oven. Add mustard, sesame, and cumin seeds and saute for 3-5 minutes until they begin to pop.
  • Add onion, salt, turmeric, and cayenne pepper. Cook for 5-8 minutes, stirring occasionally, until onion is translucent.
  • Peel and cut eggplant into half inch cubes. Add eggplant and coconut milk. Cook for 15-20 minutes, stirring regularly, until eggplant is soft. Covering the pot helps the eggplant cook more evenly.
  • Add peas toward the end and stir until cooked. Divide onto plates and garnish with cilantro and cashews.
Keyword Anti Candida Diet, Dairy Free, Egg Free, Vegan, Vegetarian, Whole 30
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Tags

  • Anti -Candida Diet
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Paleo
  • Vegan
  • Vegetarian

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2 comments

  • Anonymous
    September 1, 2012

    So that's a curry? I always expect a curry recipe to list curry powder as an ingredient. Boy! Have I got a lot to learn?  ツ

    Reply
  • Rebekah Kuk
    September 1, 2012

    Hi Amateur Cook, curry just refers to a bunch of spices in Indian cooking. There are red curries and yellow curries, spicy and mild. The curry powder we can buy in the store is just one type of curry. You can still use that in place of all the other spices in this recipe, but it may taste a little different.

    Reply

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