Wednesday, June 29, 2011

Curried Black-Eyed Peas

2 cans of black-eyed peas (rinsed well)
4-5 cloves of garlic grated
2 inches grated fresh ginger
2 serrano/jalapeno chilies sliced (seeded if  you want to reduce the heat)
2 bay leaves
1 cup of tomatoes diced.  (You can used any style fresh tomato or even can tomatoes)
1 tsp cumin seed
1 tsp mustard seed
1 tsp garam masala
1 piece of cinnamon stick
1 tsp of red chili flakes (or to taste)
1/2 tsp of turmeric
10-15 curry leaves
Salt (to taste)
1/2 cup of coconut milk
1/2 cup of water
squirt of lime juice (optional)


In a large pan heat  around 1 Tbs of canola oil on medium high heat.  Once oil is hot add the cumin and mustard seeds, cinnamon stick, curry and bay leaves.   Allow to fry for 30-45 seconds.   Then add your onions and green chilies.  Fry for another minute.  Now add your tomatoes, garlic and ginger.   Fry for another 1-2 minutes.  Then add your dry spices and saute for another 1-2 minutes.   Add your black-eyed peas and salt to taste.  Then add 1/2 a cup of water and allow to simmer for 5-7 minutes.  Stir occasionally and gently smash some of the peas and fresh tomatoes to thicken the gravy.   Add the ½ cup of coconut milk to the pan and stir well.  Cook for another minute. Turn off the stove and add a squeeze of lime juice (about 1 tsp) for a little freshness.  You can also stir in some fresh cilantro or parsley to give it some more fresh flavor.

Serves 4-6 people.  Serve with Rice or Flat bread and enjoy.

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