Spiced Eggplant Curry with Peas
Rebekah Kuk
This curry is a delightfully flavorful way to use eggplant, featuring warm spices, fresh cilantro, and crunchy toasted cashews.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Course Main Course
Cuisine Indian
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