Hearty black-eyed peas simmered in creamy coconut milk with turmeric, cumin, and ginger for a comforting protein-rich meal.
# List of Ingredients:
→ Legumes
01 - 2 cups cooked black-eyed peas, drained and rinsed
→ Aromatics
02 - 1 tablespoon coconut oil
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
→ Spices
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground turmeric
09 - 0.5 teaspoon chili powder
10 - 0.5 teaspoon ground black pepper
11 - 1 teaspoon garam masala
12 - 0.5 teaspoon mustard seeds, optional
→ Liquids
13 - 1 can (13.5 fluid ounces) coconut milk
14 - 0.5 cup vegetable broth
15 - 1 can (14.5 ounces) diced tomatoes
→ Vegetables
16 - 1 to 2 green chilies, chopped, optional
17 - 1 cup frozen or fresh green peas
→ Seasoning & Garnish
18 - 1.5 teaspoons salt
19 - 2 tablespoons fresh cilantro, chopped
20 - 0.5 lime, juiced
# How to Make It:
01 - Heat coconut oil in a large saucepan over medium heat. Add mustard seeds if using and let them sizzle for 30 seconds until they begin to pop.
02 - Add chopped onions and sauté for approximately 5 minutes until softened and golden brown.
03 - Stir in minced garlic, grated ginger, and chopped green chilies. Sauté for 1 to 2 minutes until fragrant.
04 - Add ground cumin, ground coriander, turmeric, chili powder, and black pepper. Cook for 1 minute while stirring constantly to release essential oils.
05 - Pour in diced tomatoes and cook for 5 minutes, stirring occasionally to allow them to break down and integrate with the spice mixture.
06 - Combine cooked black-eyed peas and green peas into the saucepan. Mix thoroughly to coat with the curry base.
07 - Stir in coconut milk and vegetable broth. Bring to a gentle simmer over medium heat.
08 - Season with salt and simmer uncovered for 15 to 20 minutes, stirring occasionally until the curry reaches desired thickness and flavors have melded.
09 - Stir in garam masala and lime juice. Adjust seasoning to taste.
10 - Transfer to serving bowls and garnish with fresh cilantro. Serve hot with basmati rice or flatbread.
