March 29, 2013 by Meg G.
It’s no secret that Heather loves mashed potatoes. She’s been wanting to cook this recipe for weeks now and I suspect that the words “serve over mashed potatoes” were a major selling point.
This curry starts with the tantalizing smell of sautéed onions, garlic, and ginger. Next comes a mound of eggplant, curry powder, cilantro, and equal parts red and green lentils. After some serious simmering, black eyed peas add more protein and texture. The resulting combination is a hearty, warm, and filling bowl full of goodness. Here goes!
Eggplant, Lentil, and Black Eyed Pea Curry – from Post Punk Kitchen
- 1 tablespoon olive oil
- 1 large onion, diced medium
- 3 cloves garlic, minced
- 1 heaping tablespoon minced fresh ginger
- 1 1/2 lbs eggplant, peeled and cut into 3/4 inch chunks
- 1 1/2 tablespoons mild curry powder (more to taste)
- 1 teaspoon salt
- fresh black pepper
- 1/4 teaspoon cayenne powder (or more or less to taste)
- 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
- Preheat a 4-quart soup pot over medium high heat. Sauté onions in oil until translucent, 5 to 7 minutes. Add garlic and ginger and sauté for another minute.
- Add the eggplant, curry powder, 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. If you’d like a thicker curry, leave the lid off for the last 10 minutes. For a thinner curry, just add a little extra broth.
- Add black eyed peas to heat through, and stir in the tomato paste and lemon juice. Taste for salt and seasoning.
- Let sit for 10 minutes or so for maximum flavor. Serve garnished with more cilantro and over rice or mashed potatoes.
The eggplant and red lentils sort of disappear into the background of this curry, thickening it and adding tons of flavor. The cilantro and lemon really perk things up, while the mashed potatoes put this dish in the category of “comfort food.” It was a perfect meal for these last days of winter. (Right, Worcester?!)