This recipe is a favorite at our house. We enjoy it at any time of year.
I love when I can enjoy Indian food without stress. This recipe is really quite simple, as long as your black-eyed peas are cooked ahead of time. (You could also use canned black-eyed peas.) This is another super affordable recipe from the book 5 Spices, 50 Dishes.
What you need:
1 cup dried black-eyed peas (or two 15-ounce cans), 2 tbsp canola oil, 1 small yellow onion (minced), 1 tsp coriander seeds (finely ground), ½ tsp finely grated garlic (about a clove), ½ tsp ground turmeric, ½ tsp cayenne, ½ tsp finely ground cumin seeds, ¼ cup minced tomato, 2 cups water (or only 1 cup if you are using canned black-eyed peas), ½ tsp salt, ½ tsp sugar, 1 cup canned coconut milk, 2 tbsp minced cilantro leaves, 1 tbsp lemon juice.
What you do:
Rinse and soak black-eyed peas in water for 6-8 hours (I dump them in the crock and cook for the day). Heat oil over medium heat in sauce pan. Stir onion until it is dark brown, then add coriander, garlic, ginger, turmeric, cayenne and cumin. Stir for 2 minutes, then add the tomato and stir over low heat until it disintegrates. Add the black-eyed peas and mix well. Pour in the water, salt and sugar and bring to a boil until the peas are cooked through. (The uncooked ones will take about 20 minutes, the cooked ones will be done in about half that time.) Stir in the coconut milk and simmer uncovered for another 8 minutes or so, until the flavors come together. Add the cilantro and lemon juice at the end and stir, removing from heat. Serve hot with an optional side of yogurt.
Cook’s note: To be perfectly honest, I eyeball everything in this recipe and go heavier on the tomatoes, cilantro and spices. It’s always turned out fine. You can serve this over rice to make it heartier, but honestly with the coconut milk it’s rich enough to stand on its own. This curry recipe is one of our favorite “cheap food” dinners.
Related Reading: Check out this black-eyed pea dip recipe.
Photo Credit: Amazon
This post was submitted to the May 19, 2010 edition of Wanderfood Wednesday.