Eggplant & Black Eyed Pea Curry
Ingredients
- 1 tablespoon olive oil
- 1 pc large onion diced medium
- 3 cloves garlic minced
- 1 heaping tablespoon fresh ginger minced
- 1 1/2 lbs eggplant peeled and cut into 3/4 inch chunks
- 1 1/2 tablespoon mild curry powder (more to taste)
- 1/2 teaspoon ground fennel seed or chopped fennel seed
- 1 teaspoon salt
- Fresh black pepper
- 1/4 teaspoon cayenne powder (leave out if you don’t like spicy, increase if you do)
- 1/2 cup red lentils
- 1/2 cup brown or green lentils
- 1/2 cup lightly packed fresh cilantro chopped (extra for garnish)
- 5 cups vegetable broth
- 3 cups cooked black eyed peas rinsed and drained (about 2 16 oz cans)
- 2 tablespoons fresh lemon juice
- 2 tablespoons tomato paste
Instructions
- Preheat a 4-quart soup pot over medium high heat. Saute onions in oil until translucent, 5 to 7 minutes. Add garlic and ginger and saute for another minute.
- Add the eggplant, curry powder, fennel seed, salt, pepper and cayenne along with a 1/2 cup of the vegetable broth to cook the eggplant down for a minute or two.
- Add lentils, cilantro and remaining vegetable broth. Cover pot and bring to a boil, keeping a close eye. Once it’s boiling, lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Add black eyed peas to heat through, and stir in the tomato paste and lemon juice. If you’d like a thicker curry, then leave the lid off for the last 10 minutes. For thinner then just add a little extra broth. Taste for salt and seasoning.
- Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro if you like.
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