Black-Eyed Peas In A Spicy Goan Curry Recipe

Name: Black-Eyed Peas In A Spicy Goan Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
If using dried black-eyed peas, rinse and soak them in enough water to cover for 6 to 8 hours. Drain.
2
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.
3
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.
4
Add the cilantro and lemon juice, simmer for 1 minute more, and remove from heat. Serve hot.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Black-Eyed Peas In A Spicy Goan Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eyed Peas In A Spicy Goan Curry

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