Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian craving in around 45 minutes.
- Servings: 6
- Total cooking time:
Ingredients:
- 2/3 cup dried black-eyed peas (2 cups cooked)
- 2 teaspoons curry powder
- 1/2 teaspoon garam masala
- 1 large globe or Italian eggplant
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground mustard powder
- juice from 1 lemon (3 tablespoons)
- 2 teaspoons olive oil
- 2 green or red chilies, seeded and finely chopped
- 1 teaspoon sea salt, or to taste
- 2 shallots, mined
- 1 bunch Swiss chard, trimmed and chopped
- 1 medium tomato, finely chopped
- 5 tablespoons water, or more as needed
Instructions:
- 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.
