1 h
preparation
Easy
4
Servings
Our method
- Heat the oil in a pan. Add the mustard and cumin seeds.
- When the seeds pop add the rest of the spices, ginger, chilli and garlic. Add the tomato puree and a little of the water. Blend to a smooth paste and then add the rest of the water. Season to taste. Let the mixture simmer for about 5 minutes then add the aubergine chunks and coat well with the sauce. Cover the pan and allow to cook for about 12 minutes on a low heat, stirring frequently and adding more water if necessary. Refer to pack cooking instructions to cook the peas. Add the peas and cook for a further 5-10 minutes, stirring frequently.
- Serve with cooked brown basmati rice and garnish with fresh coriander.
Tip!
- The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
400
g
frozen peas
2
tablespoons
Sunflower oil
2
teaspoons
Black mustard seeds
1
teaspoon
Cumin seeds
1
teaspoon
Turmeric
2
teaspoons
Ground coriander
1
teaspoon
Ground cumin
2
teaspoons
Ginger, peeled and finely chopped
2
teaspoons
Green chilli, finely chopped
2
teaspoons
Garlic, peeled
2
tablespoons
Tomato puree
300
ml
Water
Sea salt and freshly ground black pepper
2
large Aubergines, cut into 3cm cubes
