Recipe: Black-Eyed Pea Curry

29 Oct

Part of the Indian meal I prepared recently for friends with divergent dietary preferences included this Black-Eyed Pea Curry. It answered a number of needs: it is vegetarian (vegan, actually) and is an excellent source of protein. And it goes nicely with drier, less saucy dishes such as the Spicy Indian Eggplant with Tomatoes. Not that dry dishes can’t be saucy in their own ways–that eggplant was quite a palate teaser. This dish, with mellow coconut milk, is a nice counterpoint.

Black-Eyed Pea Curry
Serves 4-6

2 (15-oz.) cans black-eyed peas, drained
2 tbsp. canola oil
1 large onion, chopped
3 large cloves garlic, minced
1.5 tsp. ground cumin
1.5 tsp. ground coriander
1/2 tsp. ground ginger
1/2 tsp. ground turmeric
1/4 tsp. cayenne or sprinkle of chili flakes
1 large tomato, seeded and diced
1 c. hot water
1/2 tsp. salt, or one small vegetable bouillon cube
1/2 tsp. sugar
1 c. canned coconut milk
1 tbsp. lemon juice (or to taste)
2 tbsp. minced cilantro leaves

Preparation
1. Heat the oil in a large pan over medium heat and sauté the onion until it starts turning golden brown at the edges. Add the next 6 ingredients (through the cayenne/chili flakes) and stir for 2 minutes. Add the tomatoes and cook for a couple more minutes, mashing the tomatoes with the back of a slotted spoon until they disintegrate.
2. Add the black-eyed peas, the water, the salt/bouillon cube, and the sugar. Turn heat to low, cover, and simmer for about 10 minutes. Stir in the coconut milk and simmer uncovered for another 10 minutes, or until liquid has reduced slightly.
3. Add the lemon juice, cook for one more minute, then sprinkle with the cilantro just before serving.

Recipe is adapted from 5 spices, 50 dishes by Ruta Kahate.

6 Responses to “Recipe: Black-Eyed Pea Curry”

  1. Julia October 29, 2013 at 8:40 pm #

    GS, this looks outstanding! Can’t wait to try it out.

    • perennialpastimes October 29, 2013 at 11:21 pm #

      Make it your own–I’m sure there are countless ways to adapt it! A sprinkle of yeast flakes would also give it another layer of flavor and an added nutritional bonus.

  2. amberandtanuki October 29, 2013 at 9:37 pm #

    Looks delicious!

    • perennialpastimes October 29, 2013 at 11:26 pm #

      Thanks–it was the first time I tried it and I’m glad I did; I’ve now added it to my black-eyed pea (and Indian food) repertoire. As is, it goes very nicely with other, spicier dishes–but it can be made hotter, too.

  3. Ani October 29, 2013 at 10:58 pm #

    I love curries!! Never have seen one with black eyed peas though – yum!

    • perennialpastimes October 30, 2013 at 8:03 am #

      I hadn’t come across hardly any with black-eyed peas, either!

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