FRASER ELISABETH TAN, PHD

Black-eyed Peas in a Spicy Goan Curry

A vegetarian curry from 5 Spices, 50 Recipes. I like to mix up the type of beans in this dish! I usually just use canned beans.

V GF DF EF

Ingredients

  • 2 15 ounce cans black-eyed peas, drained
  • 2 tablespoons canola oil
  • 1 small yellow onion, minced
  • 1 teaspoon coriander, seeds, finely ground
  • 1/2 teaspoon finely grated garlic, about 1 clove
  • 1/2 teaspoon freshly grated ginger, about 1” piece
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cumin seeds, finely ground
  • 1/4 cup minced tomato, about 1 small tomato (Romas are nice)
  • 1 cup hot water
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon sugar
  • 1 cup coconut milk
  • 2 tablespoons minced cilantro leaves
  • 1 tablespoon lemon juice

Directions

  1. In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.

  2. Add the peas and mix well. Pour in the water, add salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 10 minutes. Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes.

  3. Add the cilantro and lemon juice, simmer for about 1 minute more and remove from heat. Serve hot alone or over rice.