Curried Black Eyed Peas
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Ingredients:
2 1/2 cups cooked black eyed peas (1 cup dried) OR 2 cans rinsed and drained
3 cups bean cooking liquid or water + unsalted vegetable bouillon cube OR unsalted vegetable stock
1 bay leaf
1 Tbsp olive oil or other mild cooking oil
2 thin slices fresh ginger, peeled and minced
1 jalapeno pepper, seeded and minced
1 - 2 cloves garlic, peeled, stem removed and minced OR 1 tiny pinch hing or asoefetida
1 cup diced plum tomatoes (3 small tomatoes or 2 large)
1 tsp gr coriander
1 tsp cumin
1 tsp brown mustard seeds
1 tsp paprika
1/2 tsp turmeric
Optional: 1 tsp tomato paste or to taste (to thicken the curry and warm up the color)
1/2 tsp salt or to taste
4 Tbsp chopped fresh cilantro
Cooking Black Eyed Peas:
Stovetop:
Rinse black eyed peas, and soak in unsalted water for 4 - 6 hours. Cut soaking time to one hour by starting with boiling water
Drain and rinse black eyed peas well, removing any foreign material or spoiled beans. Add fresh water to cover, bring to a boil, skim the foam, add the bay leaf, and simmer until soft (1 - 2 hours)
Curry Directions:
Heat the oil in a large saucepan on medium low
Stir fry minced jalapeno, ginger, garlic and mustard seeds until the seeds start to pop
Add the rest of the spices and heat thoroughly in the oil
Add the diced tomatoes and stir fry until soft
Add the black eyed peas and enough stock to just cover the peas. Cover and cook for 10 minutes
Add more stock if needed, and optional green chili paste and tomato paste if desired
Add the chopped cilantro
Serve immediately
http://www.savvyvegetarian.com/vegetarian-recipes/black-eyed-peas-curry.php
