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Curried Eggplant and Black-Eyed Pea Stew
Cubes of eggplant and black-eyed peas simmered with onions, mild curry powder, chili sauce and raisins, then finished with cilantro and mango chutney. Good over basmati rice.
- YieldServes 4
- Hands-on25 min
- Total58 min
- Difficulty
Ingredients
Eggplant
- 450 geggplant, 1 large, peeled and cut into 2.5 cm (1 in) cubes
- 1 tspsalt, for drawing out bitternessoptional
Stew
- 2 tbspextra-virgin olive oil
- 2 cupsonions, chopped
- 4 clovesgarlic, large, finely chopped
- 1 canblack-eyed peas, 15 oz (425 g) can, rinsed and drained
- 240 mllow-sodium vegetable broth
- ¼ cupmild chili sauce, American-style
- ¼ cupraisinsoptional
- 2 tspmild curry powder, up to 3 tsp, to taste
- ½ tspsalt, plus more to taste
- to tasteblack pepper, freshly ground
Finish
- ½ cupfresh cilantro, chopped
- ¼ cupmango chutney
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