Curried Black-Eyed Peas with Mushrooms and Coconut Milk

This is an easy weekday black-eyed pea dish that is mildly spiced. The creamy coconut milk goes so well with earthy black-eyed peas and tones down the heat of the spices. There is really no bean quite like black-eyed peas, and this recipe was the result of a sudden craving for them. The ingredient list might seem a bit long, but really this comes together in hardly any time at all. Mushrooms are always a favorite in my kitchen, so this dish highlights the goodness of succulent mushrooms combined with the beans, spices, tomatoes and coconut milk. Be sure to add this recipe to your bucket list. You won't regret it.

Curried Black-Eyed Peas with Mushrooms and Coconut Milk

Recipe by Lisa Turner
Cuisine: Indian
Published on December 7, 2015

Simple and gently spiced black-eyed pea and mushroom curry simmered in a fragrant coconut milk and tomato sauce

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Ingredients:

1 cup dried black-eyed peas
2 1/2 cups water
1 cinnamon stick
3 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1 small red onion, diced
1 to 2 cloves garlic, crushed or minced
1-inch piece ginger, grated or minced
1 to 2 red or green chilies, seeded and finely chopped
8 oz (225 g) button mushrooms, sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon paprika
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon amchoor (dried mango) powder (optional)
2 small tomatoes, finely chopped
2/3 cup coconut milk
2 teaspoons sea salt, or to taste
fresh ground black pepper, to taste
1/4 cup fresh parsley, chopped

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 medium saucepan. Cover with 2 1/2 cups of water and add the cinnamon stick. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are just tender. This should take about 30 minutes. Remove from heat and set aside.
In a non-stick skillet, heat the oil over medium heat. When hot, add the cumin and mustard seeds and fry until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and sauté for about 5 minutes until softened. Next add the garlic, ginger and chilies and sauté for another few minutes.
Turn the heat up to medium-high and add the mushrooms to the pan. Stir and fry until they begin to brown and wilt. Add the ground spices to the pan, stir for 30 seconds, and then pour in the tomatoes and coconut milk. Simmer for about 10 minutes, until thickened.
Bring the beans to a boil again, and add the mushroom coconut mixture to the pan along with the salt. Reduce the heat to medium-low and simmer uncovered for another 20 minutes or until the beans are tender and the curry has thickened. Stir in the black pepper and fresh parsley. Serve hot with steaming fresh cooked white basmati rice.

Makes 4 to 6 servings