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: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 6
Cuisine: Indian
Ingredients: 2 cup Black-Eyed Peas (2/3 cup dried black-eyed peas (2 cups cooked)); 2 tsp Curry Powder (2 teaspoons curry powder); ½ tsp Garam Masala (1/2 teaspoon garam masala); 1 piece Eggplant (1 large globe or Italian eggplant); ½ tsp Ground coriander (1/2 teaspoon ground coriander); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); ½ tsp Mustard (1/2 teaspoon ground mustard powder); 3 tbsp Lemon (juice from 1 lemon (3 tablespoons)); 2 tsp Olive Oil (2 teaspoons olive oil); 2 pieces Chives (2 green or red chilies, seeded and finely chopped); 1 tsp Sea Salt (1 teaspoon sea salt, or to taste); 2 pieces Shallots (2 shallots, mined); 1 bunch Swiss Chard (1 bunch Swiss chard, trimmed and chopped); 1 piece Tomato (1 medium tomato, finely chopped); 5 tbsp Water (5 tablespoons water, or more as needed)

100 minIndian

Servings6

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 6 servings

Black-Eyed Peas2 cup · 2/3 cup dried black-eyed peas (2 cups cooked)
Curry Powder2 tsp · 2 teaspoons curry powder
Garam Masala½ tsp · 1/2 teaspoon garam masala
Eggplant1 piece · 1 large globe or Italian eggplant
Ground coriander½ tsp · 1/2 teaspoon ground coriander
Cumin Powder½ tsp · 1/2 teaspoon ground cumin
Mustard½ tsp · 1/2 teaspoon ground mustard powder
Lemon3 tbsp · juice from 1 lemon (3 tablespoons)
Olive Oil2 tsp · 2 teaspoons olive oil
Chives2 pieces · 2 green or red chilies, seeded and finely chopped
Sea Salt1 tsp · 1 teaspoon sea salt, or to taste
Shallots2 pieces · 2 shallots, mined
Swiss Chard1 bunch · 1 bunch Swiss chard, trimmed and chopped
Tomato1 piece · 1 medium tomato, finely chopped
Water5 tbsp · 5 tablespoons water, or more as needed

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Steps

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