Aubergine & Pea Curry

Aubergine & Pea Curry

Serves 4


5 tbsp rapeseed oil
1¼ tsp chilli powder
1 tsp cumin seeds
½ tsp ground turmeric
2 large onions, finely chopped
1 tsp sugar
6 cloves of garlic, crushed
1½ level tsp salt
4 large ripe tomatoes, chopped 100g peas
1½ tbsp tomato puree
4 medium aubergines, chopped 3cm cubes


  1. Put oil into wide lidded pan over a medium heat. Once hot, add cumin seeds, stir for30 seconds. 
  2. Add the onions and cook for 10 minutes until onions are soft and translucent then.
  3. Add the garlic and stir-fry for a couple of minutes.
  4. Add chopped tomatoes and tomato puree, cover with the lid. Leave to cook for 5 minutes.
  5. Add salt, chilli powder, turmeric, sugar and the aubergines, coating the pieces with the masala. Pop the lid back on and cook for 10 minutes. The aubergines should be tender and soft with little to no water coming out of them.
  6. Once cooked, add peas and cook for a couple more minutes then take off the heat and serve.