Eggplant Curry with Peas & Cilantro
Eggplant and Pea Curry recipe
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
mustard seeds
|
|
| 2 | teaspoons |
cumin seeds
|
|
| 1 ½ | cups |
onions
chopped |
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | teaspoons |
turmeric
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 2 | medium |
eggplant
cut into 1 inch cubes |
*
|
|
water
as needed |
*
|
||
| 2 | cups |
green peas
frozen or fresh |
|
| 1 | bunch |
cilantro
minced, fresh, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
mustard seeds
|
|
| 1E+1 | ml |
cumin seeds
|
|
| 355 | ml |
onions
chopped |
|
| 7.5 | ml |
salt
|
|
| 1E+1 | ml |
turmeric
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 2 | each |
eggplant
cut into 1 inch cubes |
*
|
| 1 | x |
water
as needed |
*
|
| 473 | ml |
green peas
frozen or fresh |
|
| 1 | bunch |
cilantro
minced, fresh, optional |
*
|
Directions
Heat some oil in very large deep skillet. Add seeds and sauté until they begin to pop, about 5 minutes. Add onion, salt, turmeric and cayenne.
Cook, stirring occasionally for 8 to 10 min until onion is translucent. Add eggplant. Cook stirring from bottom regularly for 15 to 20 min. until eggplant is soft. Add water if needed. Cover pan between stirrings.
Steam peas until just tender and bright green. Serve curry over rice, topped with peas and freshly minced cilantro.
