Black Eyed Peas In A Spicy Goan Curry Recipes

BLACK-EYED PEAS IN A SPICY GOAN CURRY

Black-Eyed Peas in a Spicy Goan Curry image

from "5 spices, 50 dishes" by ruta kahate. instead of canned black-eyed peas, 1 c dried black-eyed peas can be used (but they must be rinsed and soaked in water for 6-8 hours)

Provided by hannahactually

Categories Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 (15 ounce) cans black-eyed peas, drained
2 tablespoons canola oil
1 small yellow onion, minced
1 teaspoon ground coriander
1/2 teaspoon garlic, finely grated
1/2 teaspoon ginger, finely grated
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 cup tomatoes, minced
1 cup hot water (2 c if using dried peas)
1/2 teaspoon salt, to taste
1/2 teaspoon sugar
1 cup coconut milk
2 tablespoons cilantro, minced
1 tablespoon lemon juice

Steps:

in large saucepan, heat oil over medium-low heat and saute the onion until it turns dark brown, about 8 minute add coriander, garlic, ginger, turmeric, cayenne, and cumin and stir for 2 minute add tomato and stir over low heat until it disintegrates.
add peas and mix well. pour in the water, add salt and sugar, and bring to a boil. turn heat down to low, cover, and simmer until peas are cooked through, about 10 minute (20 minutes if using dried peas). stir in coconut milk and simmer uncovered for another 8-10 min., again allowing the flavors to come together.
add cilantro and lemon juice, simmer for 1 minute more, and remove from heat. serve hot.

BLACK-EYED PEAS IN A SPICY GOAN CURRY

BLACK-EYED PEAS IN A SPICY GOAN CURRY image

Categories Bean

Yield 4 Serving

Number Of Ingredients 16

Ingredients

1 cup dried black-eyed peas or two 15-ounce cans, drained
2 tablespoons, canola oil
1 small yellow onion, minced (about 1 cup)
1 teaspoon coriander seeds, finely ground
1/2 teaspoon finely grated garlic (about 1 large clove)
1/2 teaspoon finely grated ginger (about a 1-inch piece)
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne (I always start with the half the suggested cayenne, and then decide if it needs more. Mine didn't.)
1/2 teaspoon cumin seeds, finely ground
1/4 cup minced tomato (1 small tomato)
2 cups (or 1 cup if using canned peas) hot water
1/2 teaspoon salt, or to taste if using canned peas
1/2 teaspoon sugar
1 cup canned coconut milk
2 tablespoons minced cilantro leaves
1 tablespoon lemon juice

Steps:

If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain. In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin, and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates. Add the peas and mix well. Pour in the hot water, if using, add the salt and sugar, and bring to a boil. Turn the heat down to low, cover, and simmer until the peas are cooked through, about 20 minutes. If using canned peas, simmer for only 10 minutes (it is essential to simmer the canned peas, too, so that all the flavors blend better). Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes, again allowing the flavors to come together. Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot.

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