Aubergine and Sugar Snap Peas Curry

Aubergine pairs well with the sweet sugar snap peas in this saucy curry. It can be made with any vegetables of your choice though.

Recipe (salt free, oil free):
Serves 2,
Aubergine cut into chunks – 1/2
Tomato finely chopped – 1
Onion finely sliced – 1
Sugar snap peas halved – 75g
Curry leaves – 5
Mustard seeds – 1/2tsp
Cumin seeds – 1/2tsp
Ginger minced – 1tsp
Turmeric – 1/2tsp
Paprika – 1tsp
Cumin coriander powder – 1tsp
Cinnamon – 1/8tsp
Almond milk – 200ml
Fresh coriander chopped – 1tbsp

Let the mustard seeds pop in a hot pan. Add the cumin seeds and curry leaves and toast for a minute. Add the onions with a splash of water. Saute for 5 minutes, adding water if the onions start to stick. Add the ginger, all of the spices and the tomato. Cook for a couple of minutes, stirring the mixture. Add the aubergine and sugar snap peas together with 100ml of water. Combine the vegetables with the spice mixture. Cook covered for 5 minutes. Pour in the almond milk and cook covered on a low heat for 15 minutes, until the aubergine has softened and cooked through. Finally add in the fresh coriander.

Original recipe:
Gobhi Aur Matar by Chetna Makan

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