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

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.

Ingredients

black-eyed peas

black-eyed peas

2 cups

curry powder

curry powder

2 teaspoons

garam masala

garam masala

0.5 teaspoon

globe

globe

1 large

ground coriander

ground coriander

0.5 teaspoon

ground cumin

ground cumin

0.5 teaspoon

ground mustard powder

ground mustard powder

0.5 teaspoon

juice of lemon

juice of lemon

3

olive oil

olive oil

2 teaspoons

chilies

chilies

2

sea salt

sea salt

1 teaspoon

shallots

shallots

2

swiss chard

swiss chard

1 bunch

tomato

tomato

1 medium

water

water

5 tablespoons

Cooking in Steps

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

    water

    water

    peas

    peas

  2. 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

    beans

    water

    water

    sauce pan
    sauce pan
  3. 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

    eggplant

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

    water

    water

    salt

    salt

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

    eggplant

    eggplant

    cooking oil

    cooking oil

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

    oven
    oven
  7. 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

    eggplant

    water

    water

    salt

    salt

    sieve
    sieve
  8. 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

    shallot

    chili pepper

    chili pepper

    spices

    spices

    peas

    peas

    cooking oil

    cooking oil

    sauce pan
    sauce pan
  9. 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

    eggplant

    tomato

    tomato

    peas

    peas

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

    swiss chard

    swiss chard

    water

    water

    frying pan
    frying pan
  11. 11
    Add more water as necessary.

    water

    water

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

    lemon juice

    lemon juice

    salt

    salt

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