Indian · antipasti

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

Name: Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
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

“The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian craving in around 45 minutes. This recipe serves 6 and costs 94 cents per serving. This hor d'oeuvre has 129 calories, 7g of protein, and 2g of fat per serving. It is brought to you by foodandspice.blogspot.com. If you have black-eyed peas, olive oil, globe, and a few other ingredients on hand, you can make it. This recipe is liked by 32 foodies and cooks. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is outstanding. Try Roasted Eggplant and Swiss Chard Lasagna, Pumpkin, Black-Eyed Pea, and Coconut Curry, and Spicy Black-eyed Pea Relish for similar recipes.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Black-eyed peas2 cups cooked2 cups
Curry powder2 tsp
Garam masala½ tsp
Globelarge1 large
Ground coriander½ tsp
Ground cumin½ tsp
Ground mustard powder½ tsp
Juice of lemon3 tablespoons3
Olive oil2 tsp
Chiliesseeded and finely chopped2
Sea saltor1 tsp
Shallotsmined2
Swiss chardtrimmed and chopped1 bunch
Tomatomedium, finely chopped1 medium
Wateror more5 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

13 steps · 45 min

1
Rinse the black-eyed peas and soak in several inches of water for 6 hours or overnight.
2
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.
3
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.

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