Monsoon Black-Eyed Pea Curry by Aarti Sequeira | Food Personality

Ingredients

• 2 tablespoons sunflower oil
• 1/2 medium yellow onion, peeled and finely diced (about 1 cup)
• 1 sprig curry leaves, about 16
• 2 tablespoons minced garlic (about 5 cloves)
• 1 teaspoon peeled and grated ginger, a scant ½ inch
• 1/2 cup canned diced fire-roasted tomatoes
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground black pepper (leave this out if you don't like things spicy)
• 2 15.5-ounce cans black eyed peas, drained and rinsed
• 1 cup hot water
• 3/4 teaspoon dark brown sugar
• 3/4 cup canned coconut milk
• 1/2 teaspoon tamarind concentrate or 2 teaspoons lime juice