Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant Recipe

Drain and rinse the soaked peas, then transfer them to a large saucepan and cover with fresh water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 40 to 60 minutes.

The peas should be tender but still hold their shape; avoid overcooking them until they fall apart.

Drain the cooked black-eyed peas and set them aside.

To prepare the eggplant, cut off the stem and bottom edge, then slice it in half lengthwise. Score the flesh with diagonal 1-inch lines, then turn and score again to create a crosshatch pattern. Be careful not to cut through the skin.

Heat the oil over medium heat in the same saucepan you used for the black-eyed peas. Once hot, add the shallots and chilies and sauté for 2 to 3 minutes.

Stir in the curry powder, garam masala, ground coriander, ground cumin, and ground mustard powder. Continue to stir for another 1 minute, until the spices are fragrant.