Curried Black Eyed Peas

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

CURRIED BLACK EYED PEAS

CURRIED BLACK EYED PEAS

CURRIED BLACK EYED PEAS

CURRIED BLACK EYED PEAS

CURRIED BLACK EYED PEAS

 

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

Curried Black Eyed Peas Instructions

  1. Begin by finely dicing the onion and mincing the garlic cloves.
  2.  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.
  3. 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.
  4. Sautee them for a while, until the sausage renders some of its fat and taste.
  5. 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.
  6. Drain and rinse the Curried Black Eyed Peas and add them to the pot.
  7. Then, pour in the chicken broth and bring the whole thing to a boil.
  8. Season the dish with salt afterward taking a quick taste.
  9. 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.
  10.  And then Add the spinach leaves and stir them in slow up as they begin to wilt.
  11. Finally, squeeze some lemon juice over the top.
  12. 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!

 

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