Spicy black-eyed pea curry with swiss chard
This Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant is a delicious Indian-inspired dish that can be prepared in 45 minutes. It is suitable for gluten-free, dairy-free, lacto-ovo vegetarian, and vegan diets. Packed with vitamins and minerals, this flavorful curry is perfect for a hearty meal any time of the year.
Ingredients
cow pea
344 g
madras curry powder
2 tsps
garam masala
0.5 tsps
eggplant
1 large
ground coriander seeds
0.5 tsps
cumin
0.5 tsps
dry mustard
0.5 tsps
lemon juice
3
olive oil
2 tsps
green chili pepper
2
sea salt
1 tsp
shallot
2
swiss chard
1 bunch
tomatoes
1 medium
water
5 Tbsps
Method
- Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight.
- 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.
- 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.
- Sprinkle with some salt and let sit for 40 minutes. Rinse and squeeze out any excess water.
- Brush the eggplant with some oil and transfer to a roasting pan.
- Bake in a preheated 400 oven until the flesh appears collapsed and is wrinkly.
- 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.
- 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.
- 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.
- Pour a few tablespoons of water into the pan and add handfuls of chard at a time until wilted.
- Add more water as necessary.
- Add the lemon juice and salt to taste near the end of the cooking time.
- Remove from heat, cover, and let sit for a few minutes before serving.
Nutrition:
Carbs
23 g
Fat
2 g
Protein
6 g
Share recipe:
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