Indian·vegan·medium

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

Name: Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2.0 cups black-eyed peas; 2.0 teaspoons curry powder; 0.5 teaspoon garam masala; 1.0 large globe; 0.5 teaspoon ground coriander; 0.5 teaspoon ground cumin; 0.5 teaspoon ground mustard powder; 3.0 juice of lemon; 2.0 teaspoons olive oil; 2.0 chilies; 1.0 teaspoon sea salt; 2.0 shallots; 1.0 bunch swiss chard; 1.0 medium tomato; 5.0 tablespoons water

Hey there, cooking enthusiasts! Today, I'm bringing you a spicy black-eyed pea curry with swiss chard and roasted eggplant that will knock your socks off. Trust me, it's a flavor explosion you don't want to miss! Ingredients: - Black-eyed peas - Curry powder - Garam masala - Globe - Ground coriander - Ground cumin - Ground mustard powder - Juice of lemon - Olive oil - Chilies Instructions: 1. Cook the black-eyed peas according to the package instructions. 2. In a large pan, heat olive oil and add the spices. 3. Toss in the cooked black-eyed peas, swiss chard, and roasted eggplant. 4. Squeeze fresh lemon juice over the top and mix well. Now, for a little personal touch: I once mistook chili powder for curry powder in this recipe and let's just say, my taste buds were in for a wild ride! Double-check your spices, folks. Pro tip: Want to add a smoky flavor? Try roasting the black-eyed peas before adding them to the curry mixture. It's a game-changer! So, roll up your sleeves and get cooking! Bon appétit!

60 min(prep 20 + cook 40)

6 servings

320 kcal

4.9

Ingredients

black-eyed peas2.0 cups
curry powder2.0 teaspoons
garam masala0.5 teaspoon
globe1.0 large
ground coriander0.5 teaspoon
ground cumin0.5 teaspoon
ground mustard powder0.5 teaspoon
juice of lemon3.0
olive oil2.0 teaspoons
chilies2.0
sea salt1.0 teaspoon
shallots2.0
swiss chard1.0 bunch
tomato1.0 medium
water5.0 tablespoons

Nutrition

320 kcalper serving

Protein15g17%

Carbs48g55%

Fat8g9%

Fiber12g14%

Sugar5g6%

Directions

1
Soak the black-eyed peas in water overnight, then drain and rinse. Pressure cook with 2 cups water for 15 minutes until tender. Drain and set aside.
2
Preheat oven to 400°F (200°C). Cut the eggplant into 1-inch cubes, toss with 1 teaspoon olive oil and a pinch of salt. Roast on a baking sheet for 20-25 minutes until golden and soft.
3
Heat remaining 1 teaspoon olive oil in a large pan over medium heat. Add finely chopped shallots and sauté for 3-4 minutes until translucent.
4
Add minced chilies and cook for 1 minute. Stir in curry powder, garam masala, ground coriander, cumin, and mustard powder. Cook for 30 seconds until fragrant.
5
Add diced tomato and cook for 2-3 minutes until it breaks down. Stir in the cooked black-eyed peas and 5 tablespoons water. Simmer for 5 minutes.
6
Add chopped Swiss chard stems first, cook for 2 minutes, then add leaves. Cook until wilted, about 3-4 minutes.
7
Stir in roasted eggplant and lemon juice. Season with salt to taste. Simmer for 2 minutes. Serve hot with rice or naan.

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