Facebook Peppery Mushroom, Eggplant and Pea Curry Recipe | The Spice Tailor

Peppery Mushroom, Eggplant and Pea Curry

Deliciously moreish, this pepper spiced vegetarian curry is packed with vegetables and flavour.
  • 2-3serves
  • 10mins prep
  • 10mins cook
Deliciously moreish, this pepper spiced vegetarian curry is packed with vegetables and flavour.
Made with
Southern Pepper Curry

Southern Pepper Curry

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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.

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