BLACK EYED PEAS CURRY RECIPE
Black Eyed Peas Curry Recipe is rich, healthy, and very tasteful. Making it in an instant pot makes it super convenient and thus a perfect choice for lunch and dinner. Black-eyed peas curry offer flavor and nutrients. Serve it instantly or store it for later use; either way, it is tasteful and a great dish. This is easy to prepare Black Eyed Peas Curry Recipe that is so simple yet flavorful. It melts in your mouth with the warming spices and it is very hearty, perfect to serve on a chilly night. Both stovetop and 'no soaking' Instant Pot versions are...
Provided by Michelle Blackwood, RN
Categories Entrée
Time 30m
Number Of Ingredients 14
Steps:
- Skip if using the 'no-soak method' in Instant Pot. (Instructions following) Remove debris from beans, then rinse and place into a large bowl adding cold water to cover (at least 2 inches above beans). Soak for at least 4 hours or overnight.
- The following morning, drained water using a colander and rinse beans thoroughly.
- Place drained beans in a large saucepan, add 4 -5 cups water and bring to boil over medium-high heat. Reduce the heat to medium-low and simmer for about 1 hour until beans are tender. Reserve 21/2 cups of liquid from the cooked beans or substitute with 2 1/2 cups vegetable broth.
- In a medium saucepan, heat oil or vegetable broth over medium heat and add onion, garlic, green onions, ginger, and saute until onion is softened, stirring frequently, for about 3 minutes.
- Add tomato and thyme, curry powder, turmeric, cumin, cayenne and cook until fragrant. Add black eye peas along with the reserved liquid and stir. Bring to boil over medium-high heat. Reduce to simmer. Cook, uncovered to thicken, for 15 minutes while stirring.
- Wash and drain black-eyed peas and set aside. Remove the lid of the Instant Pot and press the sauté button. Heat oil and add onion, garlic, spring onion, ginger. and saute until onion is soft about 3 minutes.
- Add tomato and thyme, curry powder, turmeric, cumin, cayenne pepper, and cook until fragrant. Add black eye peas along with vegetable broth and stir.
- Turn off saute mode, cover the Instant Pot, close the pressure valve by turning the vent on sealing and press Manual Mode(High Pressure) for 20 minutes. Allow naturally manual release for 10 minutes, then release vent to release remaining pressure. The pin will drop so you can open the lid. Check seasoning and serve.
Nutrition Facts : Calories 205, Carbohydrate 30, Fat 8, Protein 13
CARIBBEAN CURRY BLACK EYED PEAS WITH PLANTAINS
A low fat & simplified version from Isa chandra Moskowitz's book Appetite for Reduction. Instead of using hard to find Jamacian curry spice blend she uses this cheater version which simply adds star anise to regular curry powder - problem solved!! She recommends serving this tasty curry over rice but I served over quinoa and it turned out great as well. We cut the plantains up into smaller pieces than she recommends but that was just personal preference.
Provided by Mindelicious
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Bring your steamer apparatus to a boil and preheat a small, heavy bottomed pot over medium heat. Saute the shallot, red pepper and habanero in the oil for about 5 minutes, until softened.
- Add the garlic and ginger, bay leaf and star anise, and saute about 2 minutes more.
- Add a splash of water, the curry powder, the cinnamon and thyme stems. Mix for about 30 seconds, just to toast the curry powder a bit.
- Add the salt, coconut milk, water and beans. Cover and heat through for about 5 minutes.
- Add agave and lime. Taste for salt and seasoning. Turn off heat, let sit for 10 minutes to let flavors meld.
- In the meantime, steam the plantain for about 5 minutes. They should appear plump and bright yellow.
- Remove thyme stems, anise and bay leaves from the curry.
- To serve, ladle curry over brown rice and top with plantains.
Nutrition Facts : Calories 353.6, Fat 2.6, SaturatedFat 0.5, Sodium 638.6, Carbohydrate 76.1, Fiber 7.2, Sugar 15, Protein 9.7
CARIBBEAN CURRIED PEAS (LENTILS)
This recipe can be eaten as a main or side dish. The key to developing the flavor (and not missing the meat) is caramelizing and developing deep browning of the onions and carrots. In the Caribbean, cooks call this 'burning' the onions.
Provided by Liz and Sylvan
Categories Side Dish Curry Side Dish Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
- Increase heat to medium-heat and stir 1 can vegetable broth into the onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 44.9 g, Fat 15.8 g, Fiber 18.9 g, Protein 15 g, SaturatedFat 1.2 g, Sodium 432.9 mg, Sugar 7.9 g
CURRIED BLACK-EYED PEAS
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
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.
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