serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Diy Curry Pastes
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 500 g frozen peas, thawed
- vegetable oil
- 1 tbsp sesame seeds
- 1 tsp turmeric
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 large bunch coriander, finely chopped
- sugar, to taste
- salt, to taste
- 500 g baby black eggplants
- chapati, paratha or roti, to serve
Curry paste
- 3 garlic cloves
- 5 cm x 2 cm piece ginger
- 2 green Indian chillies
Instructions
- To make the curry paste, use a mortar and pestle or a mini food processor to grind the garlic, ginger and chillies to a thick paste and set aside until needed.
- In a large food processor, pulse the peas until they reach a coarse consistency.
- In a large bowl, combine the peas, curry paste, a drizzle of oil, sesame, turmeric, cinnamon, cloves, coriander, sugar and salt. The consistency should be quite coarse.
- Keeping the top and base intact, cut a slit in the eggplants lengthways and stuff with half the pea mixture.
- Heat the oil in a large frying pan over medium heat. Cook the stuffed eggplants for 5 minutes, or until they change colour. Add the remaining pea mixture to the pan, cover and cook for 15 minutes, or until the eggplants are soft.
- Serve with chapati, paratha or roti.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Diy Curry Pastes
