India

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: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 6 servings
Cuisine: India
Ingredients: 2 cups cups black-eyed peas; 2 teaspoons teaspoons curry powder; 0.5 teaspoon teaspoon garam masala; 1 large large globe; 0.5 teaspoon teaspoon ground coriander; 0.5 teaspoon teaspoon ground cumin; 0.5 teaspoon teaspoon ground mustard powder; 3 juice of lemon; 2 teaspoons teaspoons olive oil; 2 chilies; 1 teaspoon teaspoon sea salt; 2 shallots; 1 bunch bunch swiss chard; 1 medium medium tomato; 5 tablespoons tablespoons water

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…

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By CookInstruction Kitchen Published 5 Sep 2026 Updated 14 Oct 2026 Updated Updated yesterday

Prep: 16 min
Cook: 29 min
Total: 45 min
Servings: 6
Difficulty: Advanced

Ingredients

2 cups black-eyed peas

2 teaspoons curry powder

0.5 teaspoon garam masala

1 large globe

0.5 teaspoon ground coriander

0.5 teaspoon ground cumin

0.5 teaspoon ground mustard powder

3 juice of lemon

2 teaspoons olive oil

2 chilies

1 teaspoon sea salt

2 shallots

1 bunch swiss chard

1 medium tomato

5 tablespoons water

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

Step 1

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

Step 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.

Step 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.

Step 4

Sprinkle with some salt and let sit for 40 minutes. Rinse and squeeze out any excess water.

Step 5

Brush the eggplant with some oil and transfer to a roasting pan.

Step 6

Bake in a preheated 400 oven until the flesh appears collapsed and is wrinkly.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Pour a few tablespoons of water into the pan and add handfuls of chard at a time until wilted.

Step 11

Add more water as necessary.

Step 12

Add the lemon juice and salt to taste near the end of the cooking time.

Step 13

Remove from heat, cover, and let sit for a few minutes before serving.

Tagged: Antipasti Antipasto Appetizer Dairy free Gluten free Hor d'oeuvre Lacto ovo vegetarian Snack Starter Vegan

foodandspice.com · Recipe data from Spoonacular (spoonacular.com) · Original source

Read it through first

Skim all 13 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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