Best Black Eyed Peas In A Spicy Goan Curry Recipes

CURRIED BLACK-EYED PEAS

Curried Black-Eyed Peas image

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

Provided by Karina Rivera

Number Of Ingredients 12

Ingredients

6 garlic cloves, thinly sliced
2 small yellow onions, diced
1 habanero, stemmed, seeded, and super-small dice
1⁄4 cup olive oil, plus more as needed
1 Tbsp. salt, plus more as needed
3 Tbsp. curry powder
3 cups dried black-eyed peas (soaked overnight)
2 cups water
1 (13.5-ounce) can unsweetened coconut milk
1 tsp. black pepper
1 bunch cilantro, chopped
Juice of 2 limes

Steps:

In a large pot over medium-high heat, sauté the garlic, onion, and habanero with the olive oil and a pinch of salt for 5 to 7 minutes.
Stir in the curry powder and cook until the onions are nicely coated, then add in the beans and water. Turn down the burner to medium-low, cover the pot, and cook for about 20 minutes.
Stir in the coconut milk, turn down the burner to low, and simmer with the pot cover off for 30 minutes or until the beans are tender.
Stir in the 1 tablespoon of salt and add the pepper, cilantro, and lime juice. Taste your beans! Add more salt if you like, keep simmering, tasting your beans until they are seasoned and cooked through to your liking.

BLACK-EYED PEAS IN A SPICY GOAN CURRY

Black-Eyed Peas in a Spicy Goan Curry image

from "5 spices, 50 dishes" by ruta kahate. instead of canned black-eyed peas, 1 c dried black-eyed peas can be used (but they must be rinsed and soaked in water for 6-8 hours)

Provided by hannahactually

Categories Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 (15 ounce) cans black-eyed peas, drained
2 tablespoons canola oil
1 small yellow onion, minced
1 teaspoon ground coriander
1/2 teaspoon garlic, finely grated
1/2 teaspoon ginger, finely grated
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 cup tomatoes, minced
1 cup hot water (2 c if using dried peas)
1/2 teaspoon salt, to taste
1/2 teaspoon sugar
1 cup coconut milk
2 tablespoons cilantro, minced
1 tablespoon lemon juice

Steps:

in large saucepan, heat oil over medium-low heat and saute the onion until it turns dark brown, about 8 minute add coriander, garlic, ginger, turmeric, cayenne, and cumin and stir for 2 minute add tomato and stir over low heat until it disintegrates.
add peas and mix well. pour in the water, add salt and sugar, and bring to a boil. turn heat down to low, cover, and simmer until peas are cooked through, about 10 minute (20 minutes if using dried peas). stir in coconut milk and simmer uncovered for another 8-10 min., again allowing the flavors to come together.
add cilantro and lemon juice, simmer for 1 minute more, and remove from heat. serve hot.

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