Legumes

 

Curry Coconut Black Eyed Peas

Print Recipe
Servings 2

Ingredients
  

  • 1 ¾ - 2 cups 1 can cooked black-eyed peas. Or, 1 cup dry black-eyed peas soaked overnight. Then discard the water, then place in a pot. Add fresh water (about 1 inch above the black-eyed peas), and cook until tender – makes 2 cups. (Do not discard the remaining liquid from the cooked black-eyed peas. It will help to thicken the stew. But you can just use water as well.)
  • ½ cup onions finely chopped
  • ½ cup sweet peppers chopped (Bell, pimento, mini peppers)
  • 4 garlic cloves finely chopped (1½ tbsp minced)
  • 4 4 – 5 sprigs of thyme 1 tbsp dry thyme
  • 1 heaping tbsp oregano leaves chopped (½ tbsp dry oregano)
  • 1 heaping tbsp parsley chopped (½ tbsp dry parsley)
  • 2 scallions chopped
  • 2 culantro leaves (chadon beni) chopped (or ¼ cup chopped cilantro leaves)
  • ½ cup of coconut milk
  • 1 medium tomato chopped
  • 1 tsp tomato paste
  • 1 tbsp of curry powder
  • 1 tsp cumin powder
  • ½ tbsp minced ginger
  • 1 tsp vegetable oil
  • 1 tsp salt or to taste
  • Hot pepper finely chopped, or chili powder, to taste (optional)

Instructions
 

  • Heat a large skillet or pot over medium heat.
  • Add oil. This recipe uses less oil to sauté the seasoning. Therefore, to prevent the seasoning from burning during the sautéing process, keep ½ cup of water on hand and add 1 tbsp of water, at a time, to areas where you see the seasoning may stick.
  • Add onions and ¼ tsp of salt, and stir gently for two minutes, until onions are translucent.
  • Add peppers and stir for 2 minutes.
  • Add garlic and ginger, and stir for 1 minute.
  • Add the curry powder and cumin powder and stir for 1 minute.
  • Add the green seasoning - oregano, parsley, thyme, and culantro or cilantro.
  • Add tomato paste and tomato and stir and cover for 3 minutes (add a little water if needed).
  • Add ½ cup of coconut milk, ¼ tsp salt, then stir, cover pot, bring to a slight boil then reduce heat and let simmer for 10 minutes.
  • Add the black-eyed peas and a ¼ cup of water, if needed. Bring to a slight boil, then reduce heat, cover and let simmer for 15 – 20 minutes.
  • Optional: when almost cooked, add diced potatoes, yam, taro or other ground provision, and simmer until potatoes are tender (about 5 minutes).

Notes

Don’t like to cook much? Then replace seasonings with an equivalent amount of Caribbean seasoning blend or dry seasoning.
Pairing
Serve with rice, another grain, or ground provision, and vegetables.
Serve in dhalpuri roti, or with paratha (buss up shut), or flatbread, and vegetables.
Serve with plantains and/or green fig.