Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Indian Style Spiced Peas with Toasted Coconut
Ingredients
- 1 cup frozen shredded coconut, thawed
- 2 tablespoons olive oil
- 1 1/2 teaspoons black mustard seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon sesame seeds
- 1 pinch red pepper flakes
- 1 small onion, diced (about 1/3 cup)
- 1 fat clove garlic, minced
- 1 1/2 cups shelled English peas (or thawed frozen peas)
- 1 1/2 cups sugar snap peas, cut diagonally into 1/2-inch wide pieces
- 1/4 teaspoon turmeric powder
- Salt
- 1/2 bunch spinach, roughly chopped
- Fresh lemon juice
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