You are here

Black Eyed Pea Curry

Budget.Gourmet's picture
Ingredients
  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
Directions

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
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Pea
Interest: 
Healthy

Rate It

Your rating: None
4.396875
Average: 4.4 (16 votes)