Black Eyed Pea Curry Recipes

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BLACK-EYED PEAS CURRY

Make and share this Black-Eyed Peas Curry recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Black-Eyed Peas Curry image

Steps:

  • Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain.
  • Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth.
  • Heat oil in heavy large skillet over medium heat.
  • Add onion and garlic, sauté until translucent, about 5 minutes.
  • Add curry powder and stir until fragrant, about 1 minute.
  • Add remaining 1 1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet.
  • Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes.
  • Season to taste with salt and pepper.
  • Transfer curry to large bowl.
  • Garnish with chopped cilantro and serve.

Nutrition Facts : Calories 305.8, Fat 8.1, SaturatedFat 1.2, Sodium 548.5, Carbohydrate 48.9, Fiber 9.4, Sugar 3.2, Protein 11.4

2 medium russet potatoes, peeled, cut into 1/2-inch pieces
3 cups black-eyed peas, canned, drained and rinsed
1/2 cup water
2 teaspoons fresh ginger, minced
1 -2 garlic clove, minced
1/4 teaspoon turmeric
2 tablespoons vegetable oil
1 cup onion, chopped
1 teaspoon curry powder
1/2 cup tomatoes, chopped
1/4 cup fresh cilantro, chopped

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



Curried Black-Eyed Peas image

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.

6 garlic cloves, thinly sliced
2 small yellow onions, diced
1 habanero, stemmed, seeded, and super-small dice
1⁄4 cup olive oil, plus more as needed
1 Tbsp. salt, plus more as needed
3 Tbsp. curry powder
3 cups dried black-eyed peas (soaked overnight)
2 cups water
1 (13.5-ounce) can unsweetened coconut milk
1 tsp. black pepper
1 bunch cilantro, chopped
Juice of 2 limes

BLACK-EYED PEA CURRY

Provided by Chitra Joshi

Categories     Bean     Potato     Side     Vegetarian     Summer     Bon Appétit     Texas

Yield Serves 4

Number Of Ingredients 10



Black-Eyed Pea Curry image

Steps:

  • Boil potato in medium pot of boiling salted water until tender, about 10 minutes; drain. Blend 1/2 cup black-eyed peas, 1/2 cup water, ginger and turmeric in processor until smooth.
  • Heat oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add curry powder and stir until fragrant, about 1 minute. Add remaining 1 1/2 cups black-eyed peas, puree from processor, potato and tomato to skillet. Cook until mixture is thick and creamy, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.)
  • Transfer curry to large bowl. Garnish with chopped cilantro and serve.

1 medium russet potato, peeled, cut into 1/2-inch pieces
2 cups drained canned black-eyed peas (about 1 1/2 15-ounce cans)
1/2 cup water
2 teaspoons minced fresh ginger
1/4 teaspoon turmeric
2 tablespoons vegetable oil
1 cup chopped onion
1 teaspoon curry powder
1/2 cup chopped tomato
1/4 cup chopped fresh cilantro

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