Black Eyed Pea Curry Recipe
Ingredients
| 2 c. water or vegetable cooking liquid | ||
| 2 10-oz. pkgs. frozen black-eyed peas | ||
| Vegetable oil | 2 Tablespoon | |
| Cumin seeds | 1/2 Tablespoon | |
| Onion | 1 1/2 Cup (16 tbs), chopped | |
| Turmeric | 1/4 Tablespoon | |
| Ground coriander | 1 Tablespoon | |
| Ground cumin | 1 Tablespoon | |
| 1 c. Joyce's Favorite Tomato Sauce | ||
| Cayenne pepper | 1 To taste | |
| Salt | To Taste | |
| 3 T. tamarind paste or 2 T. lemon juice | ||
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.
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.
Chef
