-1 tablespoon oil (water works fine, too)
-1 large yellow onion, diced
-3 minced garlic cloves
-2 tablespoons freshly minced ginger
-2 tablespoon curry powder (mild or hot)
-1 teaspoon salt
-2 medium sized eggplant, peeled if desired and chopped into chunks
-1 cup dry green lentils
-4 cups vegetable broth
-3 cups black eyed peas, cooked
-1 cup polpa
-1/4 fresh parsley, chopped
1) Saute onion until translucent. Add garlic, ginger and curry powder, stirring constantly for about 30 seconds.
2) Add the broth, eggplant and lentils then cover pot and bring to a boil.
3) Once boiling, lower the heat and let simmer until lentils are cooked, for about 45 minutes.
4) When lentils are cooked, add black eyed peas, salt (if desired), parsley and polpa. Give everything a good stir. Taste for seasoning. Cook an extra couple of minutes to reach a thicker consistency or add more broth for a thinner curry. Enjoy.
Note: Serve 4 generous portions. This recipe came under 10 EUROS.