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.
- Yield: 4 1x
- Category: Main
- Cuisine: Southern, Indian
Ingredients
Scale
- 1 15oz Can Black Eyed Peas (salt-free, drained and rinsed)
- 1 Medium Eggplant
- 1 Tsp Minced Garlic
- 1 Bunch (5 Cups) Chopped Swiss Chard
- 1/2 of a Large Sweet Onion (finely chopped)
- 1 Tsp Curry Powder
- 1/2 Tsp Turmeric
- 1/2 Tsp Paprika
- 1/4 Tsp Cumin
- 1/4 Cup Tomato Paste (salt-free)
- 3 TB Water
Instructions
- 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.