Black-Eyed Pea Curry
Black-eyed peas otherwise known as cowpeas are small, beige-colored beans with a black "eye" on the middle that looks like an eye, hence the name. They are type of legume and are often used in salads, soups, and stews. Black-eyed peas are high in protein and are a good source of vitamins and minerals, including folate, iron, and phosphorus.
Print
Pin
Servings: 4 people
Equipment
- 1 pressure cooker optional
Ingredients
- 2 cups black-eyed peas dry
- 1 onion chopped
- 1 celery stalk chopped
- 3 tbsp olive oil/cooking oil
- 1 tsp cumin seeds ground
- 1 tsp coriander seeds ground
- 1 tsp paprika ground
- ½ tsp chilli powder
- 4 cloves garlic
- 2 cups vegetable broth/water
- 3 tomatoes large
- 1 bell pepper fresh
- 1 cup coconut milk optional
- salt to taste
- 1 bunch dhania (parsley)
- 2 spring onions chopped, optional
Instructions
Step one:
- Rinse the black-eyed peas and pick out any stones or debris. Place the peas in a large pot and cover with water. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the peas are tender. Use a pressure cooker to reduce this time (if you have one)
Step two:
- Roughly chop the tomatoes and the red pepper and peel off the cloves of garlic. Blend them in a blender to make a tomato puree. This step is optional, you can cook them chopped instead if you do not have a blender or food processor.
Step three:
- In a separate pan, heat the olive oil over medium heat. Add the onion, and celery and cook until the vegetables are soft, about 5 minutes.
- Add the tomato and bell pepper puree and cook for another 5 minutes or until the tanginess in tomatoes reduces.
- Add the salt, paprika, chili powder, cumin and coriander powder to the vegetables and cook for 1 minute more.
Step four:
- Add the cooked cowpeas and stir to mix well. Let them cook in the mixture for 2 minutes. This allows the peas to soak in the spices and tomatoes mixture which increases their flavor.
- Add the vegetable broth or water. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
- Season the curry with finely chopped parsley (dhania).
Tried this recipe? Leave a star rating and comment below to let us know how it was!Mention @justcookwithjudy or tag #justcookwithjudy!
