This post may contain affiliate links
This vegan aubergine and pea curry is made with a few ingredients but packed with SO much flavour. It’s healthy, hearty, and incredibly delicious. This is an easy vegan curry that only takes 30 minutes to make!
This vegan Indian dinner is…
- an easy curry recipe, that only takes a total time of 30 minutes (or less), to make!
- packed with loads of fresh/frozen herbs.
- a simple recipe that doesn’t have a long list of ingredients!
Ingredients for aubergine and peas curry
- Aubergine: aka eggplants! you’ll need one large aubergine for this recipe
- Oil: just a splash to temper the whole spices in.
- Mustard: whole seeds and once they start to pop, they’ll add so much flavour to this curry!
- Cumin: whole seeds, after they’ve been tempered in the oil, it’ll become toasted and just like the mustard seeds, they’ll pack this curry with a lot of flavour.
- Ground turmeric: just a little.
- Chili powder: I used a little because the chilli powder I have at home is pretty spicy, but feel free to use more (or less).
- Coriander cumin powder: this is a blend of both, or you could use 1/2 tsp coriander powder and 1/2 tsp cumin powder.
- Salt: adjust to taste!
- Frozen peas: you’ll need frozen petit pois peas for this recipe.
- Coriander: fresh coriander aka fresh cilantro! OR frozen chopped coriander/cilantro.
- Fenugreek: fresh or frozen chopped!
Before we get into this recipe, I just want to encourage you to try this recipe! I know it may be weird to have a curry without garlic cloves or ginger but I promise you. This recipe is SO good. And this is coming from me, someone who is obsessed with everything garlic.
All about the aubergines
Grab the large aubergine, and with the skin on, cut it into small cubes. Next, pop the small cubed aubergines into a bowl of cold water to prevent them from browning. Set aside until needed.
Making the aubergine and pea curry…
Heat 1-2 tablespoons of oil over medium heat in a medium or large frying pan. Add in the mustard seeds, and cook until they start to pop. Add in the cumin seeds and cook until fragrant. Drain the water from the bowl filled with the aubergines, then transfer all small cubed aubergines into the pan. Sprinkle over all the dried spices and mix until all the small pieces of aubergines are coated. Add in the frozen green peas, mix and then cover the pan with a lid. Cook for 5-6 minutes. Stirring often, add if at any point the curry starts to stick to the pan add in 1 tbsp of water to deglaze the pan.
Add in the rest of the ingredients aka the chopped fenugreek and chopped coriander/cilantro. Cover the pan with a lid, and cook for 13 minutes or until the aubergines are cooked.
Sprinkle with a little more fresh coriander leaves or fresh fenugreek leaves before serving. Enjoy!
What to serve with this classic Indian dish…
- chappati or naan
- white rice or brown rice
- sliced onion – I like serving with sliced red onion
- vegan yoghurt
How to store this aubergine curry…
Keep refrigerated in an air-tight container or a bowl with a lid for 2-3 days. To reheat, just pop in the microwave until heated through.
Have you tried this easy recipe?
After you try this vegan curry recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
More vegan curry recipes you’ll love
Print
Ingredients
- 1 large aubergine
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp ground turmeric
- 1 tsp chili powder
- 1 tsp coriander cumin powder (or half of each)
- 1 tsp salt (or to taste)
- 1 cup frozen green peas
- 1 tbsp chopped coriander (fresh or frozen )
- 1/3 cup chopped fenugreek (fresh or frozen )
Instructions
- Cut aubergine into small cubes. Then soak in water to prevent browning.
- Heat oil over medium heat. Add mustard seeds. Heat mustard seeds, and once they start to pop add in the cumin seeds. Cook until cumin seeds are fragrant. Add diced aubergine without the water. Add ground turmeric, chill powder, coriander-cumin powder, salt + stir. Add the frozen peas, cover the pan with a lid and cook for 5-6 minutes. Stirring often. Mix in coriander and fenugreek leaves. Cover the pan with a lid and cook for 13 minutes or until aubergines are cooked. Stirring often. If the mixture starts to stick to the pan add 1 tbsp of water when needed.
- Serve with chapatti + enjoy!
Nutrition
- Calories: 110
