Eggplant curry with chili flakes

Ingredients

• 1 Yellow onion (finely chopped)
• 2 Garlic cloves (minced)
• 1 Green chili (seeded and finely chopped)
• 2 Medium eggplants (diced into ¾ inch / 2 cm cubes)
• 14.5 oz Canned diced tomatoes (410 g)
• 2/3 cup Vegetable broth (160 ml)
• 1 tbsp Ginger paste (15 ml)
• 1 tbsp Cumin (15 ml)
• 1 tsp Garam masala (10 ml)
• 1 tsp Curry powder (5 ml)
• 1 tsp Ground coriander (5 ml)
• 1 tsp Chilli flakes (1 ml)
• ½ tsp Turmeric powder (2 ml)
• 1 cup Frozen peas (75 g)
• Salt and pepper
• Fresh cilantro (chopped)
• Cooked basmati rice
• Yogurt (optional)
  

Directions

1. Place all ingredients into the Microwave Pressure Cooker, stir to combine and then securely cover and lock. Microwave for 25 min. at 900 watts.
2. Remove from microwave and allow to stand with the cover on until the Pressure Indicator drops, approx. 15 min., then unlock and remove cover.
3. Top with fresh cilantro and serve with basmati rice and a dollop of yogurt.