Curried Black Eyed Peas
This vibrant dish is comforting and packed with nutrients, combining earthy black eyed peas with fragrant spices to create a symphony of flavor.
Ingredients
Base Ingredients
- 2 cups cooked black eyed peas Can use either dried or canned; if using dried, soak overnight.
- 1 tablespoon oil For sautéing.
- 1 medium onion, chopped Adds sweetness.
- 3 cloves garlic, minced For flavor.
- 1 inch fresh ginger, grated For fragrance.
- 2 medium tomatoes, diced Add freshness.
Spices
- 2 tablespoons curry powder Main spice.
- 1 teaspoon cumin Enhances flavor.
- 1 teaspoon turmeric For color and health benefits.
- salt and pepper to taste For seasoning.
Liquids
- 1 cup vegetable broth For moisture.
- 1 cup coconut milk For creaminess.
Garnish
- 1 bunch fresh cilantro For garnish.
Instructions
Preparation
- Heat one tablespoon of oil in a large pot over medium heat until shimmering.
- Add one chopped onion and sauté until it softens and becomes translucent, about five minutes.
- Stir in three minced garlic cloves and one inch of grated ginger, cooking until fragrant.
- Add two tablespoons of curry powder, one teaspoon of cumin, and one teaspoon of turmeric, stirring to combine.
- Toss in two diced tomatoes and cook until they soften, about five to seven minutes.
Cooking
- Fold in two cups of cooked black eyed peas, followed by one cup of vegetable broth.
- Pour in one cup of coconut milk, stirring to combine all the ingredients.
- Allow the mixture to simmer for twenty minutes, stirring occasionally.
- Season with salt and pepper to taste, adjusting flavors as desired.
- Garnish with fresh cilantro before serving alongside rice or naan.
Notes
Use fresh, high-quality ingredients for the best flavor. If the curry is too thick, add a splash more vegetable broth or coconut milk. A squeeze of fresh lime juice can brighten the flavors.