It’s amazing how a handful of simple ingredients can come together to produce something so luscious. This modest curry is made with readily available store cupboard spices, yet has a luxurious feel thanks to the rich, soft aubergines. The bursts of sweetness from the peas brightens up each mouthful and the moreish sauce will have you coming back for more.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
aubergine 2 (cubed)
onion 1 (sliced)
vegetable stock cube 1
cornflour 2 tsp
curry powder 3 tsp
ground turmeric 1 tsp
chilli powder ½ tsp
sugar 1 tsp
basmati microwave rice 500 g
frozen peas 100 g
Method
Cut the aubergines into approx. 3cm cubes. Peel and slice the onion.
Make up the vegetable stock cube with 150ml boiling water per serving.
Heat a glug of oil in a large frying pan over a medium heat. Add the aubergines and season with salt. Fry for 7–10 minutes, until browned all over and tender, turning frequently.
Mix the cornflour with 1 tablespoon of the stock.
Remove the aubergines from the pan. Add another tablespoon of oil to the pan, then add the onions and fry for a couple of minutes. Add the curry powder, turmeric, chilli powder and sugar and cook for 2 minutes.
Add the rest of the stock along with the cornflour mix and the aubergines. Simmer for 5–10 minutes, until the aubergines are soft and cooked through, stirring occasionally and adding a splash of water, if it gets too thick.
Cook the rice according to the packet instructions.
Add the peas to the pan with the aubergines and heat for a minute or two, until peas are cooked.
