Black Eyed Peas Curry With Coconut Recipe

Cooking Directions

• STEP 1.Soak the black eyed peas overnight or for at least 4 hours.
• STEP 2.In a large pot, heat oil and sauté onions, garlic, and ginger until fragrant.
• STEP 3.Add the spices - turmeric, cumin, coriander, and chili powder - and cook for a minute.
• STEP 4.Drain the soaked black eyed peas and add them to the pot. Stir well to coat them with the spices.
• STEP 5.Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the peas are tender.
• STEP 6.Season with salt and pepper to taste. Add more spices if desired.
• STEP 7.Serve the black eyed peas curry with steamed rice or naan bread. Garnish with fresh cilantro.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• If you don't have time to soak the black eyed peas, you can use canned ones. Just rinse them well before adding to the curry.
• For a spicier curry, add some chopped green chilies or red pepper flakes.
• You can customize the spices according to your taste preferences. Feel free to add more or less of any spice.
• To make the curry creamier, you can add a tablespoon of coconut cream or cashew cream.
• If the curry becomes too thick, you can add a little water or vegetable broth to thin it out.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a saucepan over medium heat, stirring occasionally.
• Serve the black eyed peas curry with steamed rice or naan bread for a complete meal.
• Garnish with fresh cilantro or chopped green onions for added freshness and flavor.