This is probably the fastest, easiest curry I have on the blog thus far. It does ask for garam masala, which is not a spice I feel like is in typical pantries. However, I believe curry powder could be substituted with success; I've done as much in other recipes and it's still delicious, although with a slightly different flavor. The turmeric is optional, but if you're going to buy garam masala then you might as well spring for the turmeric! It adds a beautiful color and a subtle flavor that you can't get from anything else. Other than those little things, this curry is delicious, and--I'll say it again!--so quick and easy!
Black-Eyed Peas Curry
(adapted from Mel's Kitchen Cafe)
1 tablespoon vegetable or olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 large tomato, chopped
1/2 teaspoon ginger powder
1/2 teaspoon turmeric, optional
1/2 teaspoon salt, more to taste
1 teaspoon paprika
1 teaspoon garam masala
pinch of red pepper flakes
3/4 cup cream
1 cup vegetable or chicken broth
1 can (15 ounces) black-eyed peas, drained and rinsed
2 tablespoons fresh cilantro, chopped
1) Heat oil in large skillet over medium heat. Add onion, saute 5 minutes or until translucent and beginning to brown.
2) Stir in garlic until fragrant, about 30 seconds, and then add tomato. Cook for 2 minutes.
3) Stir in ginger powder, turmeric (if using), salt, paprika, garam masala, and red pepper flakes; stir constantly for 30 seconds. Add cream, broth, and black-eyed peas.
4) Bring to a simmer and cook 5 minutes, stirring occasionally. Stir in cilantro. Serve over rice with additional cilantro for garnish. Enjoy!