Eggplant and Peas Curry

Eggplant and Peas Curry

I love Indian food because of their spices. I love putting spices on every dish I make. In my opinion, it gives a distinct difference that makes the dish more palatable. I’ve come to love indian spices because my Mom’s best friend is an Indian. When I was a kid I can very much remember how much Indian food had been served on the table whenever we visit their house.

I wanna share a vegetarian recipe. No. I am not a vegetarian but I love my vegetables. There are times that I would do no-meat for a week. And this is one of those days. Lol.

Ingredients:

2 large chinese eggplant (diced))

200g peas (green peas or chick peas)

2 medium tomatoes (halved)

1 medium onion (chopped)

1 1/2 teaspoons curry powder

4 leaves of basil (chopped)

1/2 teaspoon coriander powder

1 teaspoon ginger (minced)

1 tablespoon oil

1 chili pepper (chopped)

1 1/2 cups of water

Salt and pepper

Method:

1. Sauté onions, tomatoes and ginger in oil.

2. Add in eggplant, curry powder, coriander and chill pepper. Stir for 2 minutes.

3. Add the water, salt and pepper. Let it simmer until eggplant is tender.

4. Stir in the peas and have it simmer for 4 minutes (I like that the peas have thickened the sauce)

5. Turn off heat and stir in the basil. Serve over steaming hot rice.

Enjoy!