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

Name: 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; Small handful finely chopped cilantro leaves and soft stems (about ¼ cup)

aartisequeira.com

My recipe for Monsoon Black-Eyed Pea Curry includes black eyed peas cooked with tomatoes and coconut milk and goes great with white basmati rice.

View full recipe on aartisequeira.com

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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
Small handful finely chopped cilantro leaves and soft stems (about ¼ cup)