Pea and  Aubergine Curry

Ingredients

• 400 g Garden Peas 375g frozen peas
• 2 tablespoons sunflower oil
• 2 teaspoons black mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 2 teaspoons ginger, peeled and finely chopped
• 2 teaspoons green chilli, finely chopped
• 2 teaspoons garlic, peeled
• 2 tablespoons tomato puree
• 300 ml water
• sea salt and freshly ground black pepper
• 2 large aubergines, cut into 3cm cubes