Curried Black Eyed Peas
A greatly of Black-eyed Pea recipes popping up everywhere I look lately. About being lucky for New Years? I’ve never heard know nothing about it, but, if you do know what the whole deal is about…please enlighten me. The point I was getting at was that seeing all those recipes reminded me that it’s been a very long time since I cooked or even had Curried Black Eyed Peas. So I threw together this…
I’ve liked Curried Black Eyed Peas, although it baffles me why they’re called peas and not beans? My mom always made growing up, which was a curry with black-eyed peas and a leafy vine-like vegetable called “Valchi bhaji” in my mom’s native tongue Konkani, which we grew at the home. I don’t know exactly what it’s known as in the West but according to Wikipedia it closely corresponds to Spinach and is sometimes called Malabar spinach.
I made my own version of Curried Black Eyed Peas with baby spinach along with sausage to give it a slightly western touch and to make it a hearty one-dish meal. It turned out lovely! Even the husband, who isn’t a fan of any of the major components of the dish and really liked it. Although I added more cayenne pepper than I wrote down in this recipe, the dish didn’t turn out too spicy, but it did have a little zip to it. And add the lemon juice in the add gave the dish a tangy lift of freshness…which I love and like. All-in-all, it’s a healthy, flavorful dish that I’m sure if you make once, you’ll be making it again and again.
Curried Black Eyed Peas Ingredients
- 1 (15 oz) Can of Curried Black Eyed Peas
- Or add 1 (14 oz) Can Chicken Broth
- Add1 (6-7 oz) Chorizo/Sausage (Any kind you like)
- 2 cups fresh Spinach
- 1 medium Onion
- 4 cloves Garlic
- 1/2 tsp ground Cumin
- 1/4 tsp Cayenne powder
- And add 1/2 tsp Curry Powder
- Salt & Pepper to taste
- 1 tbsp all-purpose flour
- Juice of 1/2 Lemon
- And last, add 1 tbsp olive oil
- Begin by finely dicing the onion and mincing the garlic cloves.
- Heat a little olive oil in a pot and saute the onion for a minute on average-high heat until they turn soft and translucent.
- Add the minced garlic and sautee it for a couplet more minutes with the onion. In the meantime, quickie chop up the sausage however you like. I chopped them in a little dice and add them to the pot.
- Sautee them for a while, until the sausage renders some of its fat and taste.
- Add the ground cumin, cayenne (I love the spicier the better, so I add 1/2 tsp. But, if you don’t like the heat…stick to just 1/4 tsp ) and curry powder. Stir it all in.
- Drain and rinse the Curried Black Eyed Peas and add them to the pot.
- Then, pour in the chicken broth and bring the whole thing to a boil.
- Season the dish with salt afterward taking a quick taste.
- To thicken the sauce, dissolve a tablespoon of flour in small water slow pour in the flour mixture while stirring continuously and let the sauce thicken till your desired consistency. Turn the heat off.
- And then Add the spinach leaves and stir them in slow up as they begin to wilt.
- Finally, squeeze some lemon juice over the top.
- Serve warm as a soup, as a side or as a main with a side of plain steamed rice. Its warm flavors are hearty & delicious!