Spicy black-eyed pea curry with swiss chard
Gluten free
Dairy free
Vegetarian
Vegan

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

US
cow pea

cow pea

2 cups

madras curry powder

madras curry powder

2 tsps

garam masala

garam masala

0.5 tsps

eggplant

eggplant

1 large

ground coriander seeds

ground coriander seeds

0.5 tsps

cumin

cumin

0.5 tsps

dry mustard

dry mustard

0.5 tsps

lemon juice

lemon juice

3

olive oil

olive oil

2 tsps

green chili pepper

green chili pepper

2

sea salt

sea salt

1 tsp

shallot

shallot

2

swiss chard

swiss chard

1 bunch

tomatoes

tomatoes

1 medium

water

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:

128 kcal

Carbs

23 g

Fat

2 g

Protein

6 g

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