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Tuesday, August 20, 2013

Black-Eyed Pea Curry

Prep time: 5 minutes | Cook time: 40 minutes | Serves: 4

3 cups of soaked (1 cup dry) black-eyed peas or 2 15-ounce cans
1 cup basmati or jasmine rice
3 tbs coconut oil
3 tbs garbanzo bean flour (besan/gram)
1 tsp brown mustard seeds
3/4 tsp cumin seeds or ground cumin
1 tsp hing/asafetida or 1 clove minced garlic
1/2 large onion, chopped
1 thumb fresh ginger, diced
2 vine-ripped tomatoes, chopped
1 cup vegetable broth
2 tbs lemon juice, squeezed
1-2 bay leaves
1 tsp coconut sugar
1 can coconut milk
2 tsp turmeric
1 tsp coriander
1 tsp paprika
1/2 tsp chili powder
1/4 tsp cayenne pepper
1 tsp sea salt + 1 tsp extra
1 jalapeƱo or green chili (optional)
4 tbs or 1/4 cup fresh cilantro, chopped (extra for garnish, if desired)

I soaked my black-eyed peas overnight for 7 hours. Drain and rinse the beans, remove floating shells and debris. Add to a medium pot with just enough water to cover and 1 tsp sea salt. Cook on high for 15-20 minutes. Similarly, follow the directions on your package of rice. Meanwhile...

Chop your onion, cilantro, ginger and tomatoes. Heat 1 tbs of oil in a large pot over medium heat. Add mustard and cumin seeds, stirring until they pop. Add more oil and then the flour, keep it moving so as not to burn. When slightly golden and aromatic, push to the side and add 1tbs more oil. Add your hing or garlic, stirring until fragrant.

Add onion, ginger and tomato plus the veggie broth. Boil for 5 minutes and then add your lemon juice plus bay leaves. Simmer with lid for 15 minutes. Remove the leaves, add sugar and salt. Once thick, add your coconut milk and rest of spices. Simmer for 10 minutes. Add your beans and cilantro, then remove from heat. 

Serve with plain or jeera rice and rotlis.

This is a really fantastic recipe because even though it has a lot of ingredients, it is very simple. The stove does most of the work, you just need to give it the goods. When I first started making Indian food, I thought everything was supposed to burn your mouth and have curry powder in it. I have come a long way! A few great things I've learned since exploring this cuisine: it's full of healthy ingredients, I get to learn some Hindi, it's really easy to make vegan, and it can be as complex or simple as you have time for :)

See here on my Instagram