Eggplant & Black Eyed Pea Curry

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger root

  Raw

  1 tbsp or 6g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Curry powder

  Spices

  1 ½ tbsp or 9g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Lentils

  Raw

  1 cup or 192g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Vegetable Broth

  From bouillons. Low sodium

  5 cup or 1.2kg

• Cowpeas

  Common (blackeyes, crowder, southern), mature seeds, canned, plain

  4 cup or 960g

• Lemon juice

  Raw

  2 tbsp or 30g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

Directions

1. Chop onion and garlic. Grate ginger. Peel eggplant and chop into 3/4" pieces. Set aside.
2. Preheat a 4-quart soup pot over medium high heat. Saute onions in oil until translucent, 5 to 7 minutes.
3. Add garlic, ginger, and saute for another minute. Add the eggplant, curry powder, fennel seed, salt, pepper, and cayenne with a splash of vegetable broth to cook the eggplant down for a minute or two.
4. Add lentils, cilantro, and remaining vegetable broth. Cover pot and bring to a boil, then lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Add drained black eyed peas, stir in the tomato paste and lemon juice. Adjust thickness by leaving the lid off for the last 10 minutes for thicker curry or adding extra broth for thinner curry. Taste for salt and seasoning.
5. Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro.

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