Best Black Eyed Pea Curry Recipes

Black Eyed Pea and Brown Lentil Pineapple Curry image

Provided by imarock

Categories Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

Steps:

In advance prepare the cashew butter. Put it in a bowl and slowly add water to it while mixing.
The cashew butter should be getting thinner and whiter. Do this until it becomes the consistency of syrup.
Cook lentils in 1 cup and 1/4 water (in the pressure cooker).
Separately cook the beans in 2 cups of water (in the pressure cooker).
Then, chop the onion into small pieces.
Place olive oil in a clean pot with the spices and turn on the heat.
Stir mixture until fragrant and hot.
Add onion and stir until the pieces are translucent.
Add the cooked beans and lentils and 1/3 cup of water.
Add the diluted cashew butter and stir.
When hot add the chunks of pineapple and serve.

Black-Eyed Pea Curry image

Provided by Chitra Joshi

Yield Serves 4

Number Of Ingredients 10

1 medium russet potato, peeled, cut into 1/2-inch pieces
2 cups drained canned black-eyed peas (about 1 1/2 15-ounce cans)
1/2 cup water
2 teaspoons minced fresh ginger
1/4 teaspoon turmeric
2 tablespoons vegetable oil
1 cup chopped onion
1 teaspoon curry powder
1/2 cup chopped tomato
1/4 cup chopped fresh cilantro

Steps:

Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain. Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth.
Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add curry powder and stir until fragrant, about 1 minute. Add remaining 1 1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet. Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)
Transfer curry to large bowl. Garnish with chopped cilantro and serve.