Slow-cooked Aubergine and Split Pea Curry
This slow-cooked aubergine and split pea curry is a fragrant vegetarian main course where aubergines melt into spiced split peas with tomatoes, cumin and garam masala. The TM7 chops the onions and garlic in seconds, then the Slowcook function develops deep, mellow flavours over hours without stirring, giving you a silky curry with minimal effort.
About this recipe
Slow-cooked aubergine and split pea curry on the Thermomix TM7 brings restaurant-style Indian flavours into your own kitchen with almost no hands-on work. If you search for curry recipes for your all-in-one kitchen machine, this one stands out because the TM7 does two jobs brilliantly: the blades chop onions and garlic cloves uniformly in seconds, and the Slowcook function then lets the split peas, aubergine and tinned tomatoes simmer gently for hours so the spices — cumin, coriander, turmeric, cardamom and garam masala — mellow into a deeply aromatic sauce. The result is a thick, spoonable curry where the aubergine turns buttery soft and the split peas break down into a creamy base. It is an ideal make-ahead main course for cosy autumn evenings, family dinners or meal-prep Sundays, and it reheats even better the next day. Serve it with rice, naan or flatbread for a satisfying plant-based dinner.
Preparation tips
- Rinse the split peas thoroughly until the water runs clear before adding them to the mixing bowl; this removes surface starch and gives the curry a cleaner taste and a silkier consistency.
- Cut the aubergine into generous chunks so it holds some shape during the slow cooking; smaller pieces will dissolve completely into the split peas, which can also be lovely if you prefer a smoother curry.
- This curry improves after a night in the fridge, so make a double batch and store portions in airtight containers for up to three days; add a splash of water and fresh coriander when reheating.
Recipe variations
- Coconut version: replace part of the cooking liquid with a tin of coconut milk for a creamier, milder Korma-style curry; the coconut richness balances the garam masala beautifully.
- Festive variation: add a handful of soaked cashews and a pinch of saffron for a celebratory dinner, and finish with pomegranate seeds and toasted almonds for colour and crunch.
Thermomix TM7 Benefits
- Blades rotating at high speed chop the garlic cloves and onions in seconds, giving an even base for the curry without tears
- Weigh the split peas directly in the mixing bowl for precise quantities, so the ratio of pulses to liquid is always right
- Slowcook mode simmers the aubergine gently for hours, turning it buttery soft without any risk of sticking
- Gentle heating blooms the cumin, coriander and garam masala in olive oil, releasing fuller aroma than pan-frying
- The TM7 mixes the tinned tomatoes into the spices evenly, creating a uniform sauce with no pale streaks
Ingredients
- yellow split peas
- garlic cloves
- olive oil
- onions
- ground cumin
- ground coriander
- garam masala
- ground turmeric
- ground cardamom
- tinned chopped tomatoes