Foodie Friday – Black Eyed Pea Curry

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This was a dish that I used to make many, many years ago. I’ve changed the recipe slightly; adding more vegetables and varying the spicing, and I prefer this to the original version. As soon as I tasted it, it took me back to when I would make this in my Mum and Dad’s kitchen; all those years ago when I was still at school (yes, all those years!). I hope you enjoy!

Black Eyed Pea Curry – serves 4, preparation 20 mins, cooking time 25 mins

Ingredients:

  • 2 tbsp vegetable or sunflower oil (or ghee if you have it – not found it here yet!)
  • 1 white onion, diced
  • 2 gloves garlic, finely minced or crushed
  • 1 small hot chilli, finely diced
  • 1 tsp turmeric
  • 2 tsp garam masala
  • 375ml cold water (used in 125ml and 250ml measures)
  • 1 sweet red pepper, chopped in to medium chunks
  • 2 small courgette, sliced into ½ cm circles
  • 425g can of black eyed peas (convenience – saves on soaking time)
  • 200g chopped tomatoes (fresh or canned)
  • fresh coriander

Method:

Heat the oil in a large saucepan and add the onion, garlic and chilli and cook for about 5 mins on a medium heat, until the onions are translucent. Add the turmeric and garam masala to the pan and stir until well mixed, then add 125ml water and cook for a further 2 mins.

Add the pepper, courgette and 250ml water and stir. Cook on a medium heat for 5 mins (do not let it boil).

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Add the black eyed peas and chopped tomatoes. Bring to the boil and reduce to a simmer. Cook for 25 mins until the vegetables are soft, but still holding their shape.

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If you can get hold of fresh coriander, add some chopped leaves before serving. Serve with basmati rice and naan, or whatever you like! Delicious.

 

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