Hearty curry with black-eyed peas, coconut milk, and warming spices. Ready in 50 minutes, serves four.
# What You Need:
→ Legumes
01 - 2 cups cooked black-eyed peas (or 1 can, drained and rinsed)
02 - 1 cup frozen or fresh green peas
→ Aromatics
03 - 1 tablespoon coconut oil (or vegetable oil)
04 - 1 large onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1-2 green chilies, chopped (optional)
→ Spices
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1 teaspoon ground turmeric
11 - 1/2 teaspoon chili powder (adjust to taste)
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon garam masala
14 - 1/2 teaspoon mustard seeds (optional)
→ Liquids
15 - 1 can (14 oz) coconut milk
16 - 1/2 cup vegetable broth or water
17 - 1 can (14 oz) diced tomatoes
→ Seasoning & Garnish
18 - 1 1/2 teaspoons salt (adjust to taste)
19 - 2 tablespoons fresh cilantro, chopped
20 - Juice of 1/2 lime
# How-To Steps:
01 - Heat coconut oil in a large saucepan over medium heat. Add mustard seeds (if using) and let them sizzle for 30 seconds.
02 - Add onions and sauté until soft and golden, about 5 minutes.
03 - Stir in garlic, ginger, and green chilies. Sauté for 1-2 minutes until fragrant.
04 - Add cumin, coriander, turmeric, chili powder, and black pepper. Cook for 1 minute, stirring constantly.
05 - Pour in diced tomatoes and cook for 5 minutes, allowing them to break down.
06 - Add cooked black-eyed peas and green peas. Mix well.
07 - Stir in coconut milk and vegetable broth. Bring to a gentle simmer.
08 - Season with salt and simmer uncovered for 15-20 minutes, stirring occasionally, until the curry thickens and flavors meld.
09 - Stir in garam masala and lime juice. Adjust seasoning if needed.
10 - Garnish with fresh cilantro. Serve hot with rice or naan.
