Eggplant Curry



  • 1 brown onion, cut into quarters
  • 2 cloves garlic
  • 1 green chilli, deseeded and roughly chopped
  • 2 medium eggplants, dice into 2cm cubes
  • 200g canned diced tomatoes
  • 1 tbs ginger paste
  • 1 tbs cumin powder
  • ½ tsp turmeric
  • 2 tsp garam masala
  • 1 tsp curry powder
  • 1 tsp ground coriander seeds
  • 1 tsp chilli flakes
  • 1 cup frozen peas
  • Salt & pepper


  • Fresh coriander
  • Cooked basmati rice
  • Natural yoghurt


  1. Place the Triple Blade attachment into the Smooth Chopper™, add onion, garlic and green chilli; lock Cover into position and pull the cord several times until contents are diced. Pour mixture into Micro Pressure Cooker Base.
  2. Add all remaining ingredients* into the Micro Pressure Cooker; mix until well-combined. Cover and lock Micro Pressure Cooker. Place into the microwave and cook at 900 watts for 24 minutes.
  3. Remove from microwave. Leave the Cover on and let the Micro Pressure Cooker stand until the pressure indicator drops. Unlock and remove Cover.
  4. Sprinkle curry with fresh coriander. Serve with basmati rice** and a dollop of yoghurt.


  • *No additional liquid is required for this dish, as the eggplants naturally release their water content during the cooking time.
  • For a more traditional flavour, blister the skin of the eggplants to produce a naturally smokey flavour.
  • **Cook the rice using the Large Microwave Rice Cooker, while the Micro Pressure Cooker is standing.