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