This is a print preview of "Easy Black Eyed Pea Curry" recipe.

Easy Black Eyed Pea Curry Recipe
by Myra Byanka

Easy Black Eyed Pea Curry

I love east Indian food, but these days am not into using a bunch of hard to find ingredients, as I now live in a small town that has no ethnic foods to buy, except central American stuff. This recipe is Americanized for ease of prep and available ingredients.

Serve with rice and favorite flatbread.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Indian
Cook time: Servings: 4

Goes Well With: as a main with rice, naan, roti, flatbread

Wine and Drink Pairings: any good beer

Ingredients

  • 1-2 T oil
  • 1 small diced onion
  • 2-3 cloves chopped garlic
  • 1 Roma tomato, seeded and chopped
  • 1 small potato, peeled and chopped
  • 1/2 tsp ginger powder
  • 1 T cumin powder
  • 1 T McCormick's Curry Powder or your choice
  • 2 cans black eyed peas, drained
  • 1/2 cup spinach, chiffonade, or frozen, chopped
  • 4 C veggie or chicken broth
  • 1 bay leaf
  • salt to taste
  • 1/2 C plain yogurt ( I use Greek)
  • Garnish: chopped cilantro

Directions

  1. Saute onions and garlic in oil.
  2. Add spices and cook a few seconds.
  3. Add broth and vegetables and peas.
  4. Add salt, if needed.
  5. Simmer, covered, 30 minutes, remove from stove.
  6. Stir in yogurt, top with cilantro.