Easy Black Eyed Peas With Eggplant Curry Recipes

BLACK EYED PEAS AND EGGPLANT CURRY

Steps:

• Preheat the oven to 400 degrees.
• Cut the eggplant in half and scour it. Place it on a baking tray and drizzle 2 tablespoons of olive oil liberally over the eggplants. Sprinkle with salt and chili powder. Bake in a 400 degree oven for 40 minutes or until it is soft and cooked.
• Cook the black eyed peas in a pot with thrice the amount of water for 10 minutes. Then add ½ tsp of salt and cook it for another 10 minutes and drain. You can use that water for the curry later on, or use in soups.
• In a saute pan, add oil and let it get hot. Add the diced onion and garlic and saute on medium heat until it is soft and translucent. Then add the tomato, ¼ inch potatoes, chili powder, turmeric and little salt and cook on medium heat. Add 2-3 tablespoon of the water that the black eyed pea cooked in and cover and cook until the potatoes are cooked. Uncover and add the cooked black eyed peas. Saute and cook for another 5 minutes until it is dry. Then add the cumin powder and drizzle of lemon juice. Turn off the heat.
• Take a serving platter, arrange the eggplant and top it with the black eyed peas and serve with the roti or it's perfect as a salad.
• You can use a cuisinart or make the dough by hand.
• In a cuisinart, add the spinach, salt and cumin seeds and run it for a minute or two until it is chopped up well. Then add the whole wheat flour and little water at a time to make the dough. Run the machine until the dough comes together. Take it out and let it rest for 15 minutes
• Take a gold sized ball of the dough and smaller, and using a rolling pin roll it out to thin round shape like tortillas. Heat a griddle and cook the rotis one at a time until it is brown and cooked.
• Serve warm.

BLACK EYED PEA CURRY WITH SWISS CHARD & ROASTED EGGPLANT

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.

EASY BLACK-EYED PEAS WITH EGGPLANT CURRY

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.

BLACK-EYED PEAS WITH EGGPLANT AND HABANEROS

Steps:

• Warm the ghee or oil in a large pot.
• Add all the vegetables except the corn and cook, stirring occasionally until the eggplant has softened and the onions are translucent; about 15 minutes.
• Add the beans and cook for another 5 minutes.
• Add the tomatoes and corn and cook until the tomatoes have broken down and the whole is bubbling and fragrent, about 10-12 mintues.
• Serve over rice and topped with sour cream, shredded chedder and perhaps some salsa.

BLACK-EYED PEA CURRY

Steps:

• Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain. Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth.
• Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add curry powder and stir until fragrant, about 1 minute. Add remaining 1 1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet. Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)
• Transfer curry to large bowl. Garnish with chopped cilantro and serve.