BLACK EYED PEA CURRY WITH SWISS CHARD & ROASTED EGGPLANT
An easy quick curry for a warming meal any night of the week. Black Eyed Pea Curry with Swiss Chard & Roasted Eggplant is packed with creamy veggie power to satisfy even this biggest plant-based skeptic! A perfect gluten-free, vegan, meatless dinner recipe.
Provided by Rebecca Pytell
Categories Main
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F to roast your eggplant. Simple cut it lengthwise in half, lightly cut diagonals from one side of the flesh to the other (both ways), careful not to cut all he way through the skin. This will make for easy scooping of the flesh. Lightly rub each half with the minced garlic (1/2 tsp each) and then roast in the oven for about 30 minutes.
- Once roasted, scoop out the flesh and quickly process it and the chopped onion in a food processor to get a smooth texture.
- Now, in a large greased skillet, simply throw in all the ingredients and the eggplant puree, mix. Cover with a lid and cook on high for 10 minutes, stirring everything halfway through.
CURRIED BLACK-EYED PEAS
Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.
Provided by Karina Rivera
Number Of Ingredients 12
Steps:
- In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
- Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
- Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
- Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.
EASY BLACK-EYED PEAS WITH EGGPLANT CURRY
Make and share this Easy Black-Eyed Peas With Eggplant Curry recipe from Food.com.
Provided by Andtototoo
Categories Vegetable
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Peel the eggplant and dice. Put the eggplant into a medium-size saucepan with the water and turmeric. Bring to a boil, reduce heat and simmer until the eggplant is very tender. Drain and mash. Set aside.
- In a different medium-sized saucepan put the oil, urad dal, mustard seeds and dried red chilies. Heat over high heat until the mustard seeds are popping and the urad dal is light brown.
- Reduce heat to medium low and stir in the curry leaves, ginger paste and hing.
- Add the mashed eggplant, the black eyed peas, the green serrano chilies and salt. Simmer the mixturefor 10 minutes, stirring frequently.
- Garnish with the cilantro.
Nutrition Facts : Calories 210.5, Fat 8.1, SaturatedFat 1.1, Sodium 930, Carbohydrate 29.1, Fiber 9.3, Sugar 5.7, Protein 8.4
BLACK-EYED PEAS IN A SPICY GOAN CURRY
from "5 spices, 50 dishes" by ruta kahate. instead of canned black-eyed peas, 1 c dried black-eyed peas can be used (but they must be rinsed and soaked in water for 6-8 hours)
Provided by hannahactually
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- in large saucepan, heat oil over medium-low heat and saute the onion until it turns dark brown, about 8 minute add coriander, garlic, ginger, turmeric, cayenne, and cumin and stir for 2 minute add tomato and stir over low heat until it disintegrates.
- add peas and mix well. pour in the water, add salt and sugar, and bring to a boil. turn heat down to low, cover, and simmer until peas are cooked through, about 10 minute (20 minutes if using dried peas). stir in coconut milk and simmer uncovered for another 8-10 min., again allowing the flavors to come together.
- add cilantro and lemon juice, simmer for 1 minute more, and remove from heat. serve hot.
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