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Black Eyed Pea Curry

Budget.Gourmet's picture
  Water/Vegetable cooking liquid 2 Cup (32 tbs)
  Frozen black eyed peas 20 Ounce (2 Packages, 10 Ounce Each)
  Vegetable oil 2 Tablespoon
  Cumin seeds 1⁄2 Teaspoon
  Onion 1 1⁄2 Cup (24 tbs), chopped
  Turmeric 1⁄4 Tablespoon
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Tomato sauce 1 Cup (16 tbs) (Joyce'S Favorite)
  Cayenne pepper 1 Teaspoon
  Salt To Taste
  Tamarind paste/2 tablespoon lemon juice 3 Tablespoon

In a large kettle, bring water to a boil.
Add the frozen peas, bring to a boil again.
Cover, and simmer gently for 15 minutes.
Drain, reserving 3/4 cup liquid and set aside peas, covered.
In a large heavy frying pan or Dutch oven, heat oil over medium heat.
Toast cumin seeds in oil for a few minutes and stir in onion.
Saute- onion until golden.
Add turmeric, coriander, and ground cumin, heat to blend spices thoroughly.
Pour in tomato sauce; let simmer for about 5 minutes, stirring occasionally.
Stir in black-eyed peas, 3/4 cup of cooking liquid, cayenne, salt, and the tamarind paste.
Bring to a boil, cover, and simmer 25 to 35 minutes or until peas are coated with sauce.
Stir often.

Recipe Summary

Difficulty Level: 
Better Buy
Main Dish

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2490 Calories from Fat 397

% Daily Value*

Total Fat 46 g70.6%

Saturated Fat 7.5 g37.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 766.4 mg31.9%

Total Carbohydrates 396 g132%

Dietary Fiber 72.9 g291.5%

Sugars 23.4 g

Protein 144 g287.7%

Vitamin A 71.6% Vitamin C 106.2%

Calcium 66.9% Iron 358.1%

*Based on a 2000 Calorie diet

Black Eyed Pea Curry Recipe