Wednesday, June 12, 2013

Black-Eyed Peas Curry

This was a hit!  My entire family had seconds the night I made it.  There weren't enough leftovers to share with my kids the next day, so I waited until they were having naps and then ate the rest of the curry in lovely peace and quiet.  It was amazing, and only added to my love for this dish.

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)
Printable Recipe
Serves 4

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
basmati rice

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!

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