Black-Eyed Pea Curry with Coconut and Tomato

Humble preparations often steal much of the attention at the dinner table and black-eyed peas dishes certainly do just that. A particularly earthy legume, they just so happen to shine when served up for dinner with modest spicing, and in this case, some creamy coconut milk and robust tomatoes to fill everything out. Very easy to prepare, making it a good go-to recipe for days when there is little inclination or time to cook up something more elaborate, serve with some rice or other favored grain and a vegetable side and your mid-week meal turns into a veritable nourishing feast.

Black-Eyed Pea Curry with Coconut and Tomato

Recipe by Lisa Turner Cuisine: Indian Published on October 29, 2014 Earthy, creamy and nutty black-eyed peas simmered in a fragrant cinnamon-spiked tomato and coconut milk curry with Indian seasonings Print this recipe Ingredients: 1 cup dried black-eyed peas (3 cups cooked or 2 14 oz cans) 1 tablespoon coconut, sesame or other oil 1 teaspoon cumin seeds 1 teaspoon brown mustard seeds 1/2 teaspoon fenugreek seeds 1 cinnamon stick generous handful of dried curry leaves 1 small red onion, diced 2 to 3 green chilies, seeded and finely chopped 1 teaspoon ground coriander 1/2 teaspoon turmeric 1 teaspoon paprika 1/2 teaspoon amchoor powder (optional) 1/4 teaspoon cayenne 1 large tomato, finely chopped 2/3 cup coconut milk 1 1/2 teaspoons sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the black-eyed peas and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until tender — about 40 to 50 minutes. Drain and set aside. Heat the oil in a large heavy-bottomed saucepan over medium heat. When hot, toss in the cumin, mustard and fenugreek seeds. Stirring often, cook until the mustard seeds turn grey and begin to splutter and pop. Add the cinnamon stick and dried curry leaves, stir once, and then add the onion. Cook until the onion has softened — about 5 to 7 minutes. Stir in the chilies and stir for another 2 to 3 minutes. Now add the ground spices and stir for 1 minute until fragrant. Add the tomatoes and cook until softened and thickened — about 5 to 7 minutes. Pour in the coconut milk and simmer for another few minutes. Now stir in the black-eyed peas and simmer for another 10 minutes. Add water if necessary to achieve your desired consistency. Discard the cinnamon stick and season with salt and lots of fresh cracked pepper. Serve hot alongside a bed of fresh cooked white basmati rice or Indian flat breads and a side vegetable dish. Makes 4 to 6 servings

Other recipes featuring black-eyed peas from Lisa's Vegetarian Kitchen:
Black-Eyed Pea Tomato Curry
Indian-Spiced Black-Eyed Pea Soup with Corn and Dill
Indian-Style Black-Eyed Peas with Roasted Squash
Black-Eyed Pea Salsa

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