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.
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.
Thanks for reading everyone! Until next time,
Spiced Eggplant Curry with Peas
- Large skillet or Dutch oven
- 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
- 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.