Easy Black Eyed Peas With Eggplant Curry Recipes

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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



Easy Black-Eyed Peas With Eggplant Curry image

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

1 lb eggplant
1 teaspoon turmeric
2 -3 cups water
2 tablespoons oil
2 teaspoons split white Urad Dal
1 teaspoon black mustard seeds
2 dried red chilies, broken into pieces
12 curry leaves
1 teaspoon ginger paste
1/2 teaspoon hing
1 (16 ounce) can black-eyed peas, rinsed and drained
3 green serrano chilies, slit half-way up
1 teaspoon salt
1 tablespoon chopped fresh cilantro

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



Curried Black-Eyed Peas image

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.

6 garlic cloves, thinly sliced
2 small yellow onions, diced
1 habanero, stemmed, seeded, and super-small dice
1⁄4 cup olive oil, plus more as needed
1 Tbsp. salt, plus more as needed
3 Tbsp. curry powder
3 cups dried black-eyed peas (soaked overnight)
2 cups water
1 (13.5-ounce) can unsweetened coconut milk
1 tsp. black pepper
1 bunch cilantro, chopped
Juice of 2 limes

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