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
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
-
1Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight.
water
peas
-
2Drain 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 -
3Drain 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
-
4Sprinkle with some salt and let sit for 40 minutes. Rinse and squeeze out any excess water.
water
salt
-
5Brush the eggplant with some oil and transfer to a roasting pan.
eggplant
cooking oil
roasting pan -
6Bake in a preheated 400 oven until the flesh appears collapsed and is wrinkly.
oven -
7Remove 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 -
8Heat 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 -
9Add 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
-
10Pour a few tablespoons of water into the pan and add handfuls of chard at a time until wilted.
swiss chard
water
frying pan -
11Add more water as necessary.
water
-
12Add the lemon juice and salt to taste near the end of the cooking time.
lemon juice
salt
-
13Remove from heat, cover, and let sit for a few minutes before serving.