Chinese Style Pea & Aubergine Curry

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.

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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.
Plate up the rice, top with the curry and enjoy!

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