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
- 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
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).
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.
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.