Black-Eyed Peas Curry
Black-eyed peas, or black-eyed beans curry, is perfect if you crave beans but don't have time to soak them. Pure comfort food, and so easy to make.
Ingredients
- 1 cup black-eyed peas
- 3 tbsp rapeseedoil
- 1 tsp cumin seeds
- 1 onion
- 3 cloves garlic
- 1 piece ginger thumb-sized
- 1 tsp turmeric powder
- ½ tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 can tomato pieces or 3-4 fresh tomatoes
- ¾ tsp salt
- 1 cup coconut milk
- ½ lime juice of
- fresh cilantro
Instructions
- Rinse the beans, put them in a saucepan, cover with water and bring to a boil. Cook over medium heat for about 45 minutes until tender. Strain.
- In the meantime, heat some oil in a pan, fry the cumin seeds for a few seconds, then add the onion and continue frying until translucent.
- Next, add the ginger and garlic and sauté for about a minute.
- Now add all the spices (turmeric, chili, cumin, coriander, and garam masala). Stir and fry for about a minute.
- Then add the tomatoes, and season with salt.
- Stir and cook for about 5-10 minutes until the sauce thickens.
- Now add the coconut milk and the black-eyed peas and simmer for about 15 more minutes.
- Finally, add the lime juice.
- Serve with fresh coriander on top (if you like) and with basmati rice on the side.
Nutrition
Calories: 388kcalCarbohydrates: 34gProtein: 13gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gSodium: 466mgPotassium: 730mgFiber: 6gSugar: 4gVitamin A: 116IUVitamin C: 7mgCalcium: 88mgIron: 7mg