Black-eyed Peas in a Spicy Goan Curry
A vegetarian curry from 5 Spices, 50 Recipes. I like to mix up the type of beans in this dish! I usually just use canned beans.
2 15 ounce cans black-eyed peas, drained
2 tablespoons canola oil
1 small yellow onion, minced
1 teaspoon coriander, seeds, finely ground
1/2 teaspoon finely grated garlic, about 1 clove
1/2 teaspoon freshly grated ginger, about 1" piece
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
1/2 teaspoon cumin seeds, finely ground
1/4 cup minced tomato, about 1 small tomato (Romas are nice)
1 cup hot water
1/2 teaspoon salt, or to taste
1/2 teaspoon sugar
1 cup coconut milk
2 tablespoons minced cilantro leaves
1 tablespoon lemon juice
1. In a large saucepan, heat the oil over medium-low heat and saute the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne and cumin and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates.
2. Add the peas and mix well. Pout in the water, add salt and sugar, and bring to a boil. Turn the heat down to love, over, and simmer until the peas are cooked through, about 10 minutes. Stir in the coconut milk and simmer uncovered for another 8 to 10 minutes.
3. Add the cilantro and lemon juice, simmer for about 1 minute more and remove from heat. Serve hot alone or over rice.
As written, this turns out as more of a soup-like consistency. I like to leave it uncovered for the whole time to thicken it up a bit more.