Name: Black-eyed Pea Curry Recipe
Total time: 30 min
Yield: 6
Cuisine: Indian

Protein

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Sugar

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Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

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Magnesium

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This black-eyed pea curry from suvir saran's masala farm is the kind of recipe that'll make you realize that your definitely not eating enough black-eyed peas. This good-luck-in-the-new-year legume is makes an absolutely perfect curry candidate when simmered in a deeply spiced tomato broth. 

How to make Black-eyed Pea Curry Recipe

Caroline Russock

Crawler

Indian

<p>This black-eyed pea curry from suvir saran's masala farm is the kind of recipe that'll make you realize that your definitely not eating enough black-eyed peas. This good-luck-in-the-new-year legume is makes an absolutely perfect curry candidate when simmered in a deeply spiced tomato broth. </p>

Vegetarian

Canola or grapeseed oil

Whole green cardamom pods

Whole cloves

Whole dried red chiles

Bay leaves

Cinnamon stick

Freshly ground black pepper

Whole cumin seeds

Fresh Ginger,  Peeled And Grated

Large red onion,  finely chopped

Kosher salt plus extra if needed

Medium tomatoes,  quartered

Garlic cloves,  finely minced or pressed through a garlic press

Ground coriander

Ground Cumin

Ground turmeric

Cayenne pepper

Plain yogurt

Three cans black eyed peas,  rinsed and drained

Garam Masala

Heat the canola oil with the cardamom, cloves, chiles, bay leaves, cinnamon, pepper, and cumin seeds in a large heavy-bottomed pot over medium-high heat until the spices are fragrant, 1 to 2 minutes. Stir in the ginger and cook until it becomes fragrant and sticky, about 1 minute. Add the onion and salt and cook, stirring often, until the onion turns deeply browned and sticky, 15 to 20 minutes. If the onion begins to stick to the bottom of the pot or begins to burn, reduce the heat to medium and splash the pan with a few tablespoons of water, scraping up the browned bits and stirring them into the onion.

step 1

While the onion browns, place the tomatoes in a blender or food processor and pur e until they are completely smooth. Set aside.

step 2

Stir the garlic into the onion mixture and cook until fragrant, 30 seconds to 1 minute. Add the coriander, ground cumin, and turmeric, cooking until they begin to smell toasty, about 30 seconds. Stir in the cayenne pepper and 2 tbsp of the yogurt. Cook until heated through, about 1 minute, and then add the remaining yogurt. Continue to stir and cook the yogurt and spices until the contents of the pot are thick and sticky and the liquid from the yogurt has evaporated, about 2 minutes. Stir in the tomato pur e and bring to a boil. Reduce the heat to medium-low and cook until a film of oil pools on the surface of the sauce, 6 to 8 minutes.

step 3

Stir the black-eyed peas, garam masala, and water into the tomato mixture. Increase the heat to medium and cook, stirring often, until a bubble or two breaks at the surface, 5 to 7 minutes. Season with salt and serve hot.

step 4

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