After watching this video I was inspired to make this Black Eyed Peas (curry). It’s yummy and a wonderful way to enjoy black eyed peas! This is my adapted version.
Yield: about 8 cups
Ingredients
- 2 cups crushed tomatoes, canned or fresh
- ½ can tomato paste (156 ml/5.5 oz)
- 1 ½ cups (1 can) black eyed peas, or cook your own
- 1 ¼ cup onion, chopped
- ½ tsp black mustard seeds
- ¾ tsp cumin powder
- ½ tsp turmeric
- 2 bay leaves
- 1 jalapeño pepper, minced
- 2 cloves garlic, minced
- 2 ½ cups cubed white potato
- 2 ½ cups cauliflower florets
- 1 cup celery, chopped
- 1 cup water
- 1 ½ tsp coriander powder
- 1 ½ tsp Kashmiri chili powder
- ½ tsp garam masala
- ½ tsp asafoetida powder
- ¼ tsp dry fenugreek powder
- 2 whole black cardamom
- 4 whole cloves
- ½ cinnamon stick
- 1 tsp ginger zest
- 1 tsp black salt
- 2 tsp lemon juice, optional
- 4-5 sprigs fresh coriander, chopped, optional
Instructions
- Sauté onions without oil until they begin to brown then add the mustard seeds, cumin powder, turmeric, bay leaves, jalapeño and garlic. Stir briefly to roast taking care not to burn.
- Add the potatoes, cauliflower, celery and water. Cover and cook until vegetables are tender.
- Add the tomatoes, black eyed peas, and all the remainder of the ingredients except for the lemon juice and coriander. Stir well to combine. Bring mixture to boil and simmer for 15 to 30 minutes.
- When ready to serve, stir in the lemon juice and garnish with coriander.