Eggplant & Black Eyed Pea Curry

Ingredients

• 1 tablespoon olive oil
• 1 onion large, diced medium
• 3 cloves garlic minced
• 1 tablespoon fresh ginger minced
• 1 1/2 pounds eggplant peeled and cut into 3/4 inch chunks
• 1 1/2 tablespoons curry powder mild, more to taste
• 1/2 teaspoon fennel seed ground, or chopped fennel seed
• 1 teaspoon salt
• black pepper fresh
• 1/4 teaspoon cayenne powder, leave out if you don’t like spicy, increase if you do
• 1/2 cup red lentils
• 1/2 cup brown lentils
• 1/2 cup fresh cilantro lightly packed, chopped, extra for garnish
• 5 cups vegetable broth
• 3 cups black-eyed peas cooked, rinsed and drained, about 2 16 oz cans
• 2 tablespoons fresh lemon juice
• 2 tablespoons tomato paste

Nutrition

• Calories : 290 calories
• Carbohydrate : 51 grams
• Fat : 3 grams
• Fiber : 13 grams
• Protein : 18 grams
• SaturatedFat : 0.5 grams
• Sodium : 1060 milligrams
• Sugar : 6 grams