Peppery Mushroom, Eggplant and Pea Curry
  • 2-3
  • 10
  • 10
Deliciously moreish, this pepper spiced vegetarian curry is packed with vegetables and flavour.
Southern Pepper Curry
Discover
Share on social
Ingredients
  • 250g chestnut mushrooms – thickly sliced
  • 150g aubergine, cubed
  • 150g frozen peas
  • 1 The Spice Tailor Southern Pepper Curry
  • 1 tbs vegetable oil
  • ½ tsp. freshly ground black pepper or to taste
  • Handful of fresh chopped coriander
Method
  1. Heat the oil in a frying pan on a medium high heat. Add in the spices from the spice pouch adding the chilli if you would like a bit more heat and fry for 15 seconds. Add the mushrooms and aubergine and season lightly. Fry for about 5 minutes until brown and caramelised on the edges.
  2. Add the sauces, peas and a good splash of water and stir well. Cook for 4-5 minutes or until the aubergine is cooked. Stir in the black pepper and fresh coriander and serve.
Related recipes
Bengali Coconut Daal
View Recipe
Classic Tarka Daal
View Recipe
Punjabi Chickpea Masala
View Recipe
Delhi Black Lentil Daal
View Recipe
Black Lentil Enchiladas
View Recipe
Crispy Lentil Cakes
View Recipe
Comforting Spiced Sprouts
View Recipe
Classic Tarka Daal with Cauliflower, Spinach and Ginger
View Recipe
Hot Spiced Chickpea Bruschetta With Fresh Tomato
View Recipe
Thai-Style Yellow Lentil and Vegetable Curry
View Recipe
Spiced Chickpea Cakes with a Radish and Yoghurt Topping
View Recipe
Keralan Coconut Curry
View Recipe
Vibrant Chickpea Daal Burger With Herby Mayo
View Recipe
Spiced Roasted Butternut Squash and Lentil Soup
View Recipe
Carrot and Lentil Soup
View Recipe