Description
A flavorful black-eyed peas curry recipe.
Ingredients
Scale
- 1 cup black-eyed peas, soaked overnight
- 2 tablespoons oil
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 2 cups water
- Fresh cilantro for garnish
Instructions
- Drain and rinse the soaked black-eyed peas.
- Heat oil in a pot over medium heat.
- Add cumin seeds and let them sizzle.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook for 2 minutes.
- Add chopped tomatoes and cook until soft.
- Mix in turmeric, coriander powder, and salt.
- Add black-eyed peas and water. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes.
- Stir in garam masala and cook for another 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spices according to your taste.
- Serve with rice or bread.
- Can be stored in the refrigerator for 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: black-eyed peas curry, how to make black-eyed peas curry, vegan curry