Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant

Ready in : 45 mins

The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian craving in around 45 minutes. This recipe serves 6 and costs 94 cents per serving. This hor d'oeuvre has 129 calories, 7g of protein, and 2g of fat per serving. It is brought to you by foodandspice.blogspot.com. If you have black-eyed peas, olive oil, globe, and a few other ingredients on hand, you can make it. This recipe is liked by 32 foodies and cooks. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is outstanding.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

black-eyed peas

2 cups

curry powder

2 teaspoons

garam masala

0.5 teaspoon

globe

1 large

ground coriander

0.5 teaspoon

ground cumin

0.5 teaspoon

ground mustard powder

0.5 teaspoon

juice of lemon

3

olive oil

2 teaspoons

chilies

2

sea salt

1 teaspoon

shallots

2

swiss chard

1 bunch

tomato

1 medium

water

5 tablespoons

Cooking in Steps

1
Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight.

water

peas
2
Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 to 60 minutes. Take care not to overcook the beans should be tender but not be falling apart.

beans

water

sauce pan
3
Drain and set aside.To prepare the eggplant, cut of the stem and bottom edge and then cut in half lengthwise. Score the flesh into diagonal 1-inch lines, then turn and score again until you have a diagonal pattern. Take care not to cut through the skin.

eggplant
4
Sprinkle with some salt and let sit for 40 minutes. Rinse and squeeze out any excess water.

water

salt
5
Brush the eggplant with some oil and transfer to a roasting pan.

eggplant

cooking oil

roasting pan
6
Bake in a preheated 400 oven until the flesh appears collapsed and is wrinkly.

oven
7
Remove from heat and let cool for about 10 minutes, season with a bit of salt, and remove the flesh from the eggplant. If there is too much water, drain in a strainer. Set aside.

eggplant

water

salt

sieve
8
Heat the oil over medium heat in the same saucepan used to cook the black-eyed peas. When hot, toss in the shallots and chilies and saut for 2 to 3 minutes. Now add the spices and stir for another minute, until fragrant.

shallot

chili pepper

spices

peas

cooking oil

sauce pan
9
Add the tomato, cook for another few minutes, and then add the eggplant and black-eyed peas, and cook for another few minutes, stirring often.

eggplant

tomato

peas
10
Pour a few tablespoons of water into the pan and add handfuls of chard at a time until wilted.

swiss chard

water

frying pan
11
Add more water as necessary.

water
12
Add the lemon juice and salt to taste near the end of the cooking time.

lemon juice

salt
13
Remove from heat, cover, and let sit for a few minutes before serving.

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Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

black-eyed peas

2 cups

curry powder

2 teaspoons

garam masala

0.5 teaspoon

globe

1 large

ground coriander

0.5 teaspoon

ground cumin

0.5 teaspoon

ground mustard powder

0.5 teaspoon

juice of lemon

3

olive oil

2 teaspoons

chilies

2

sea salt

1 teaspoon

shallots

2

swiss chard

1 bunch

tomato

1 medium

water

5 tablespoons

Cooking in Steps

1 Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight.

water

peas

2 Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 to 60 minutes. Take care not to overcook the beans should be tender but not be falling apart.

beans

water

3 Drain and set aside.To prepare the eggplant, cut of the stem and bottom edge and then cut in half lengthwise. Score the flesh into diagonal 1-inch lines, then turn and score again until you have a diagonal pattern. Take care not to cut through the skin.

eggplant

4 Sprinkle with some salt and let sit for 40 minutes. Rinse and squeeze out any excess water.

water

salt

5 Brush the eggplant with some oil and transfer to a roasting pan.

eggplant

cooking oil

6 Bake in a preheated 400 oven until the flesh appears collapsed and is wrinkly.

7 Remove from heat and let cool for about 10 minutes, season with a bit of salt, and remove the flesh from the eggplant. If there is too much water, drain in a strainer. Set aside.

eggplant

water

salt

8 Heat the oil over medium heat in the same saucepan used to cook the black-eyed peas. When hot, toss in the shallots and chilies and saut for 2 to 3 minutes. Now add the spices and stir for another minute, until fragrant.

shallot

chili pepper

spices

peas

cooking oil

9 Add the tomato, cook for another few minutes, and then add the eggplant and black-eyed peas, and cook for another few minutes, stirring often.

eggplant

tomato

peas

10 Pour a few tablespoons of water into the pan and add handfuls of chard at a time until wilted.

swiss chard

water

11 Add more water as necessary.

water

12 Add the lemon juice and salt to taste near the end of the cooking time.

lemon juice

salt

13 Remove from heat, cover, and let sit for a few minutes before serving.

Nutrition ?

Similar Recipes

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Tuscan White Bean Soup with Olive Oil and Rosemary

1
Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight.

2
Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 to 60 minutes. Take care not to overcook the beans should be tender but not be falling apart.

3
Drain and set aside.To prepare the eggplant, cut of the stem and bottom edge and then cut in half lengthwise. Score the flesh into diagonal 1-inch lines, then turn and score again until you have a diagonal pattern. Take care not to cut through the skin.

4
Sprinkle with some salt and let sit for 40 minutes. Rinse and squeeze out any excess water.

5
Brush the eggplant with some oil and transfer to a roasting pan.

6
Bake in a preheated 400 oven until the flesh appears collapsed and is wrinkly.

7
Remove from heat and let cool for about 10 minutes, season with a bit of salt, and remove the flesh from the eggplant. If there is too much water, drain in a strainer. Set aside.

8
Heat the oil over medium heat in the same saucepan used to cook the black-eyed peas. When hot, toss in the shallots and chilies and saut for 2 to 3 minutes. Now add the spices and stir for another minute, until fragrant.

9
Add the tomato, cook for another few minutes, and then add the eggplant and black-eyed peas, and cook for another few minutes, stirring often.

10
Pour a few tablespoons of water into the pan and add handfuls of chard at a time until wilted.

11
Add more water as necessary.

12
Add the lemon juice and salt to taste near the end of the cooking time.

13
Remove from heat, cover, and let sit for a few minutes before serving.