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–+ servings
Spiced Eggplant Curry with Peas
Rebekah KukRebekah Kuk

Spiced Eggplant Curry with Peas

This curry is a delightfully flavorful way to use eggplant, featuring warm spices, fresh cilantro, and crunchy toasted cashews.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

Equipment

  • Large skillet or Dutch oven

Method
 

  1. If serving with rice, start the rice now.
  2. 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.
  3. Add onion, salt, turmeric, and cayenne pepper. Cook for 5-8 minutes, stirring occasionally, until onion is translucent.
  4. 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.
  5. Add peas toward the end and stir until cooked. Divide onto plates and garnish with cilantro and cashews.
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